One Bowl Brown Butter Cinnamon Banana Bread with Pecans

This brown butter banana bread with pecans is the kind of easy bake you can make on a quiet evening or over the weekend when you have a few overripe bananas on the counter. The batter is mixed by hand with a whisk and spatula, so there is no need to pull out any heavy equipment.

The flavor is what makes this pecan banana bread special. Brown butter brings a deep toasted note, cinnamon adds warmth, sour cream keeps the crumb tender, and the chopped pecans give every slice a satisfying crunch. If you prefer to keep the recipe even simpler, you can use melted butter instead of browning it, but the brown butter gives the loaf a richer, more bakery-style flavor.

Like many classic banana bread recipes, this loaf is best made with very ripe bananas. Look for bananas with plenty of brown spots, because they are sweeter, easier to mash, and give the bread a stronger banana flavor. Serve a slice for breakfast, enjoy it as an afternoon snack, or save it for dessert with a cup of coffee or tea.

Why You’ll Love This Recipe

• Easy to make: The method is straightforward, and the batter comes together quickly once the butter has cooled.
• No mixer required: A whisk and rubber spatula are all you need to make this moist banana bread with pecans.
• Big flavor: Brown butter, cinnamon, ripe bananas, and pecans create a rich flavor that tastes like banana bread with butter pecan notes.
• Moist and tender crumb: Sour cream adds richness and helps keep the loaf soft without making it heavy.
• Great for storing: This banana bread keeps well and can also be frozen in slices for later.

Grab Your Ingredients

• Bananas: Use overripe bananas with lots of brown spots. They are sweeter, softer, and give the loaf the best banana flavor.
• Vanilla extract: A little vanilla rounds out the flavor and makes the loaf taste warmer and more aromatic.
• Ground cinnamon: Cinnamon adds gentle spice and works especially well with the brown butter and pecans.
• Sour cream: Sour cream adds fat and moisture, helping the banana bread bake up soft and tender.
• Sugar: A mix of granulated sugar and light brown sugar gives the bread sweetness, moisture, and a lightly chewy texture.
• Unsalted butter: Unsalted butter lets you control the salt in the recipe. Browning it adds a nutty, toasted flavor.
• Pecans: Roughly chopped pecans are folded into the batter. You can save a few whole pecans to decorate the top before baking.
• Kosher salt: Kosher salt balances the sweetness. If using fine salt, reduce the amount as noted in the recipe notes.

Substitutions & Additions

• Pecans: You can replace the pecans with walnuts or hazelnuts if you prefer a different nut.
• Chocolate chips: Add mini chocolate chips or semisweet chocolate chips for a chocolate chip banana bread with pecans.
• Sour cream: Greek yogurt can be used in the same amount if you do not have sour cream.
• Melted butter: If you do not want to brown the butter, you can use melted butter instead. The flavor will be milder but still delicious.

1. Step 1: Brown the butter. Place the butter in a small saucepan over medium-low heat. Stir as it melts and begins to foam. When the milk solids at the bottom turn golden brown and the butter smells nutty and toasted, pour it into a large mixing bowl and let it cool for 10 to 15 minutes.

2. Step 2: Preheat the oven to 350°F/175°C. Grease and line a 9×5-inch loaf pan with parchment paper. Whisk the granulated sugar and light brown sugar into the cooled brown butter, then add the mashed bananas, eggs, sour cream, and vanilla extract. Whisk until combined. A few banana lumps are completely fine.

3. Step 3: Add the flour, baking soda, kosher salt, and ground cinnamon. Fold the dry ingredients into the wet ingredients with a rubber spatula until just combined. Avoid overmixing so the loaf stays soft.

4. Step 4: Stir in the chopped pecans, folding gently until they are evenly distributed through the batter.

5. Step 5: Pour the banana bread batter into the prepared loaf pan. Smooth the top and add extra pecans if desired.

6. Step 6: Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the loaf cool in the pan before slicing.

My Top Tips

• Watch the browning: Brown butter can go from golden to burned quickly. Remove it from the heat as soon as it smells nutty and the milk solids are golden brown.
• Cover if needed: If the top of the banana bread is browning too much before the center is baked, loosely cover it with aluminum foil.
• Use very ripe bananas: Bananas with brown spots are sweeter, easier to mash, and help create a moist banana bread with deeper flavor.
• Mash well: A potato masher works well, but a fork is also fine. A few small banana pieces in the batter are normal.
• Do not overmix: Once the flour is added, fold only until the batter comes together. Overmixing can make the loaf dense.

Storage & Freezing

Store cooled banana bread tightly wrapped or in an airtight container at room temperature for 1 to 2 days. For longer storage, keep it in the refrigerator for up to 5 days.

To freeze, slice the loaf and wrap the slices tightly in plastic wrap. Place them in a freezer-safe bag and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

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Made This Recipe?

Leave a rating and review below if you tried this brown butter cinnamon banana bread with pecans. Your feedback helps others know what to expect from the recipe.

Thank you!

Ella

Brown Butter Cinnamon Banana Bread with Pecans

Ella Gilbert

The nutritional information is an estimate per serving. Accuracy is not guaranteed.