Homemade Banana Nut Bread

This easy homemade banana nut bread is a delicious breakfast or snack! Loaded with lots of bananas and pecans, there's no way to not love this loaf!

Course: Breakfast

Cuisine: American

Prep Time: 25

Cook Time: 1

Total Time: 1 25

Servings: slices

Calories: 234kcal

Heat oven to 325℉/163℃.
Spray two 9-inch loaf pans (or four 7-inch loaf pans) with baking spray. Set aside.
In a medium bowl, whisk flour, soda, and salt together. Set aside.
Peel bananas, place in a medium bowl, and mash them.
Stir in lemon juice. Set aside.
Beat butter and sugar until light and fluffy, about 3 minutes. Do not over beat.
Add flour mixture alternately with eggs, beginning and ending with flour mixture, and beating after each addition. Scrape bottom and sides of bowl as necessary.
Mix in bananas.
Stir in pecans.
Divide evenly into prepared pans.
Bake for about 1 hour or until bread tests done, covering with foil after 45 minutes to prevent over browning.

Make Ahead and Freezing Instructions: This banana bread can be made ahead and stored for later! Once baked and cooled, wrap the loaves in aluminum foil or place in a zip top freezer bag or freezer safe container. Freeze for up to 3 months. You can also slice the loaf and freeze individual pieces for a quick snack.
Nuts: Swap the pecans for walnuts, almonds, or cashews.
Butter: You can substitute salted butter for the unsalted. Reduce the salt to ⅔ teaspoon.
Dairy-Free: For a dairy free option, you can substitute coconut oil (solid, not liquid or vegetable shortening.
Room Temperature Ingredients: Be sure to use room temperature ingredients. Room temperature is about 70℉/21℃.
Prevent Over-Browning: Cover the loaves with foil after about 45 minutes to prevent to tops from browning too much.
Check Your Baking Soda: Always check the date of your baking soda to ensure the best rise.