Roasted Pecan Banana Bread Loaves

Roasted Pecan Banana Bread Loaves

14 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 35 m
Recipe by  atlantasassybelle

“My father loves bananas and pecans, so for his birthday this year I whipped up a special treat for him: two of his favorites, wrapped into one, and made into individual loaves so he could easily freeze the extras and have his birthday banana bread whenever he wanted. (Coconut extract helps to bring out the fresh banana flavor - trust!) The flavor is better a day later.”

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Adjust Servings

Original recipe yields 8 mini loaves



  1. Preheat oven to 275 degrees F (135 degrees C). Spread the pecans onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the nuts aside to cool to room temperature.
  2. Raise the oven temperature to 350 degrees F (175 degrees C). Spray 2 mini loaf pans with cooking spray.
  3. Combine the toasted pecans, flour, baking soda, baking powder, and salt in a bowl. In a large bowl, mix the bananas, sugar, eggs, vanilla and coconut extracts, lemon juice, and butter together with a fork or an electric mixer on low speed. Stir the flour mixture into the banana mixture, and pour the batter into the prepared loaf pans, filling them about 3/4 full.
  4. Bake in the preheated oven until a toothpick inserted into the middle of a loaf comes out clean, about 30 minutes. Let the loaves cool in the pans for 5 minutes before turning out onto a rack to finish cooling. Wrap cooled loaves in plastic wrap.

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Reviews (14)

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Sarah Jo

Sarah Jo

I used whole wheat flour, I cut the sugar back to a half cup (my bananas were REALLY ripe so I really didn't need that much sugar) and used free-range eggs. She wasn't kidding about the coconut extract really being the money flavor in these muffins. Holy frijoles, was that GOOD! And I'll tell you, using whole wheat flour and cutting back on the sugar didn't affect the flavor AT ALL. NOTE: I got 12 medium-large muffins out of this recipe. 350* for 20 minutes was just right for muffins. If you want to avoid a rubbery loaf/muffin, I suggest you wisk together the dry ingredients in one bowl, then wisk together all the wet and lightly fold the wet ingredients into the dry. This way, you don't overwork your ingredients and don't end up with a "rubbery" muffin.



I made this exactly as stated and it was terrific. It was so moist. I did make it as a large loaf instead of the mini loaves and I had to cover it to keep from browning too much while it finished baking.



VERY good banana bread. I doubled the ingredients and it made 7 mini loaves (6 x 3 1/2). I made as directed with the exception of light butter, only had regular. Baked 3 without nuts (for son) and 4 with the toasted nuts. Delicious - will be making this one again. Thanks for sharing the recipe.

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Amount Per Serving (16 total)

  • Calories
  • 181 cal
  • 9%
  • Fat
  • 7.5 g
  • 12%
  • Carbs
  • 27.8 g
  • 9%
  • Protein
  • 2.7 g
  • 5%
  • Cholesterol
  • 34 mg
  • 11%
  • Sodium
  • 202 mg
  • 8%

Based on a 2,000 calorie diet



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Banana Chocolate Chip Bread


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My Aunt's Banana Bread