Cinnamon Pecan Banana Bread

Melanie Lorick
by Melanie Lorick
8 servings
1 hr

Banana bread might be the most popular comfort food of all time. Who doesn't love the discovery of a few overripe bananas and the possibility they hold? Plus, there is practically a version of banana bread suitable for every palate on the planet...versions filled with berries, or nuts, or decadent chocolate. I love versatile recipes, and had a blast creating a fun substitution to the ultimate sour cream banana bread. Swapping the heavy sour cream with Greek yogurt makes this bread a bit lighter, without sacrificing the rich flavor. Even if you are an adamant fan of sour cream, you seriously won't notice the difference in this bread. It's THAT good.

A few notes when substituting sour cream for Greek yogurt in baked goods:

  • Bake with ceramic bakeware instead of an aluminum vessel.
  • Full fat yogurt will offer a more full-bodied flavor and texture.
  • Note that different brands of yogurt will taste or feel a little different from one another.

The toasted pecans and pecan meal (again, life as an employee of the family pecan company icon ) , offers a perfect flavor balance and gives the bread a gorgeous, warm color. The ground cinnamon plays a pivotal role as well!

Don't forget to toast your pecans a little before chopping and adding to the batter, if you love a pecan flavor and really want to unlock the nutty notes.

So, keep some of your bananas in a brown paper bag for a few days, or grab the beauties already starting to ripen and let's whip up a batch of this seriously good cinnamon pecan banana bread together.

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Until next time, cheers to your hearth, health, and happiness!

Cinnamon, pecans, and pecan meal give this bread a beautiful golden color throughout the loaf.

A thick and luxurious (but pourable batter!) means your loaf will be extra delicious. icon

Cinnamon Pecan Banana Bread
Recipe details
  • 8  servings
  • Prep time: 10 Minutes Cook time: 50 Minutes Total time: 1 hr
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  • 1 cup all-purpose flour
  • 3/4 cup chopped plain pecans
  • 1/2 cup pecan meal
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup vegetable oil
  • 2 ripe bananas
  • 2 eggs
  • 3 tablespoons plain full-fat Greek yogurt
  • 1/2 tablespoon ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt

Preheat oven to 350° Fahrenheit. Grease a loaf pan and set aside.
In a medium-sized bowl, mix flour, pecan meal, cinnamon, baking powder, baking soda, and salt.
In a larger bowl, combine the brown sugar, granulated sugar, oil, Greek yogurt, mashed banana, eggs, and vanilla extract until all ingredients are completely mixed together.
Using a spatula, slowly add the dry ingredients to the wet ingredients, gently folding to incorporate. Once all ingredients are combined, fold in the chopped pecans.
Pour batter into the loaf pan and bake for 50 minutes to 1 hour. A skewer inserted into the middle of the loaf should come out clean when the bread is done.
Let cool in pan for 15 minutes before transferring to a wire rack until completely cooled. If needed, loosen the bread from the sides of the pan using a knife with thin blade.
  • Greek yogurt does not interact well with aluminum pans, so be sure to use a pan that is made from a different material. My pan is ceramic, which works quite well.I prefer to whisk my dry ingredients together to ensure everything is evenly combined.If unable to use pecan meal, I suggest using 1 1/2 cups of all-purpose flour and increasing the amount of chopped pecans to 1 cup.
  • ALERT: Your home will smell incredible as this bakes. Be careful when you make this...doing so on an empty stomach is dangerous! 🙂
Melanie Lorick
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