Easy One Bowl Banana Bread with Pecans

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Banana bread-the quintessential American dessert. It’s easy to see why. Sweet, mashed bananas mixed into a moist quick bread with pecans and raisins. This is one delicious treat you’ll want to make over and over again.

Half a loaf of banana bread on a cooling rack, and two plates with a slice of banana bread on each next to it.

I can tell you how delicious this banana bread is, but you’ll really want to try it for yourself. This bread is so so good straight from the oven slathered with some butter. It’s perfectly dense, yet just moist enough. The pecans add a bit of crunch and the raisins add some extra sweetness. Plus, it’s so easy to make, you can make it in the middle of the week for a quick treat.

A Bit of History

Originating in 1930 when baking powder became available in grocery stores, there are two theories about how banana bread was created. Some say it was because people did not want to throw away overripe bananas during the depression; while others believe it was a way to promote flour and baking soda products. Either way, we all win.

Ingredients

This banana bread is made with everyday ingredients, and it is made in one bowl making cleanup that much easier.

Bananas– you want the ripest, ugliest bananas that are way past eating. These are the sweetest bananas, which makes your bread sweeter.
Flour– all-purpose, unbleached.
Eggs-provides structure
Butter– unsalted, room temperature.
Baking soda and baking powder– provides rise for the banana bread. Too much baking soda can create a dark bread, so I have lessened the baking soda and added more baking powder in this recipe.
Brown sugar– sweetness of course, but also lends a bit of moisture to the bread.
Sour Cream or Greek yogurt– provides moisture.
Oil– helps keep the banana bread perfectly dense without being dry. Use an oil without flavor, such as Canola oil.
Salt– balances the flavors and brings out the sweetness in this bread.
Vanilla– can’t do without that vanilla flavoring.
Cinnamon and cloves– the perfect spices for this banana bread.
Pecans– adds crunch and texture (optional).
Raisins– adds sweetness (optional).

Let’s Make This

As mentioned above, this banana bread is made in one bowl. First, you’re going to want to preheat the oven to 350 degrees, then oil and flour a 9×5 loaf pan. I also like to mash the bananas first, then set aside. I just use a fork to do this. Next, whisk the dry ingredients together.

Then you’ll add in the butter and mix until the batter resembles coarse sand. After that, you’ll add the oil, vanilla and sour cream, mixing till just combined. You’ll add in each egg separately, mixing for 30 seconds after each egg is added.

Then you’ll mix in the mashed banana, combining fully, before adding in the crushed pecans and raisins until just combined.

Raisins and crushed pecan added into the batter.

Pour the batter into the loaf pan and you’re ready to pop it in the oven. It is best to use a lighter loaf pan to prevent the bread from getting too dark. If you don’t have a light loaf pan, reduce the oven temperature by 25 degrees.

Banana bread batter added to a loaf pan.

Look at this delicious bread! Bet you can’t wait to cut into it and enjoy your fresh, warm banana bread slathered in butter. You’ll know your banana bread is done when a toothpick inserted through the thickest part comes out clean.

Different Add Ins to Try

Walnuts instead of pecans
Another dried fruit such as cranberries or blueberries
Chocolate chips (or even butterscotch of white chocolate)
Coconut flakes (coconut flakes, pecans and chocolate chips-that sounds divine!)

If pecans are your jam, check out my Homemade One Rise Maple Pecan Cinnamon Rolls. Guaranteed to make anyone feel special right away. Also check out my Quick and Easy Strawberry Spinach Salad with Pecans. This light salad is equally good as a side dish or the main salad.

My boyfriend says if I want to get him to do anything for me, to make him some banana bread. Guess I’m off to make more banana bread….

Other Recipes to Try

If you like this banana bread, try some of my other dessert recipes.

Perfect Blueberry Scones

Easy One Bowl Brownies

Blueberry Streusel Muffins

Recipe Notes

How do I store banana bread?

Wrap banana bread in plastic wrap and store in an airtight container in the fridge for up to five days. It doesn’t go bad after five days, it just loses it freshness and will start to dry out. Banana bread can be left on the counter if you’re going to eat it all in a day or two; any longer than that and it will start to dry out and lose freshness.

Can I freeze banana bread?

Yes, you can freeze banana bread. Wait until it has cooled completely, then wrap in plastic wrap and put in an airtight freezer container. Freeze for up to 3 months. You could also slice the banana bread into individual slices, wrap each piece in plastic, then put in airtight freezer container. This way, you won’t have to thaw out an entire loaf just to have a piece.

Which is better for banana bread-baking soda or baking powder?

Both, actually. Traditionally, only baking soda is called for in banana bread, but too much baking soda causes browning, even in the presence of an acid such as sour cream or yogurt. A better option, and what this recipe calls for, is a combination of baking soda and baking powder. This way you still get the rise that is needed while preventing too much browning. You’ll see that this banana bread is pretty light, even throughout the entire loaf.

Is it possible to add too much banana?

Yes. If you add too much banana in this recipe, it is very likely your bread will be too wet and not cook all the way through. For best results, stick to the amount of banana called for in this recipe.

How do I know if my banana bread is done?

Banana bread is done when a toothpick or fork is inserted in the thickest part of the bread and comes out clean. I also like to use a thermometer as it is longer and can reach to the bottom of the bread. There may be a few crumbs sticking to the thermometer (or fork) when you take it out, but it should be mostly clean.

Why does my banana bread crack on top?

This is actually normal, and adds a rustic look, if I might add. It happens as the loaf starts to settle in the oven yet still has more rising to do. If your banana bread is baked all the way through, then there is nothing to worry about with the crack.