This Bakery Style Banana Bread and Pecans is light, fluffy, and loaded with crunchy pecans. The secret to this moist and fluffy banana bread? Buttermilk! Not only does the buttermilk provide a rich flavor but it helps to give this bread its rise, while the pecans provide a nutty contrast and texture. It rivals any bakery or coffee shop banana bread, so save a few bucks and make this at home!

Three slices of banana bread stacked on a plate with pecans in the background.

We get it- we all love running to the bakery to grab a coffee and a quick breakfast item to go. But this bakery-style banana bread with pecans is so easy to make at home and is so much better than store-bought.

And let's be honest, you have some ugly browned bananas in your kitchen right now- don't you? We knew it- so let's do something about it.

Bonus- you don't have to add pecans or any nut for that matter. The recipe works with or without the nuts. After you run to the store to grab buttermilk, you can always use the leftover buttermilk to make this French toast. A breakfast win!

Here is what you will need to make this moist, good banana bread.

Flour
Baking Soda
Salt
Cinnamon
Sugar Dark brown sugar and white sugar
Bananas ripe and mashed
Buttermilk
Vanilla
Eggs
Butter Unsalted
Pecans Unsalted and toasted (optional)

See the recipe card for full ingredient list.

How to make bakery-style banana bread

Use this helpful guide to help you make a successful banana pecan bread.

Dry ingredients for banana bread in a bowl.

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.

In a separate bowl, whisk together the eggs, sugar and vanilla.

Wet ingredients for banana bread in a bowl.

Add the buttermilk and the mashed bananas.

With a spatula, stir to combine.

Pecans added to banana bread batter in a bowl.

Add the flour mixture to the banana mixture, stirring until no flour streaks remain. Fold in the pecans.

Pour into a prepared 9x5 loaf pan (sprinkle with turbinado sugar if using), and bake at 350°F for 55-60 minutes, or until a tester comes out clean.

Top Tip

Make sure your bananas are ripe. The riper the better. Those brown spots on your bananas are a great sign that they are ready for banana bread!

A slice of banana bread cut from a loaf on a kitchen table.

Substitutions and variations

Buttermilk If you don't have buttermilk, you can swap it out in milk, sour cream, or even Greek yogurt. To make a buttermilk substitute in a pinch, add 1 tablespoon of white vinegar to a measuring cup, and add milk until you reach the 1 cup line. Let sit for 5-10 minutes.
Butter In place of the butter you can use a neutral flavored oil such as vegetable oil.
Pecans Try walnuts, almonds, or even peanuts in place of the pecans. Can't have nuts? omit them.
In place of the pecans, try adding chocolate chips for a little indulgence.
Convert them to muffins! Follow this guide for all the tips and tricks.

Close-up of banana bread cut and stacked tall on a plate.

Keeping leftovers

Store the banana bread on the counter for 3 days wrapped in plastic wrap. Place a paper towel over the top to absorb some of the moisture. This bread also freezes well. Wrap tightly in wrap and place it in a freezer bag in the freezer for up to 3 months.

Kitchen questions

Is there a way to ripen bananas faster?

If your bananas aren't ripe, you can place them in a paper bag and leave them out on the counter. They should brown quicker overnight or by the next day.

How long does it take for banana bread to cool?

Once removed from the oven, allow the banana bread to rest in the pan for 10-15 to cool, before inverting it and removing it.

Banana Bread Pairings

Looking for something to serve with your banana bread? Try these!

Ingredients

Makes 8

2 cups all-purpose flour
1 tsp baking soda
½ tsp cinnamon
½ tsp Kosher or fine sea salt
2 large eggs
½ cup brown sugar
½ cup white granulated sugar
½ cup (4 ounces or 1 stick) unsalted butter, melted and slightly cooled
1 tsp vanilla extract
¼ cup buttermilk
3 medium very ripe bananas, mashed (1 cup)
½ cup chopped pecans
1 tbsp turbinado sugar for sprinkling the top (optional)

Equipment

9x5 inch loaf pan
mixing bowls, measuring cups, and measuring spoons

Method

Preheat the oven to 350°F.
Flour and butter a 9x5 loaf pan (we use baking spray).
In a medium bowl, whisk together the flour, baking soda, cinnamon and salt until combined.
In a separate bowl, whisk together the eggs, and sugars until combined. Stir in the vanilla. Slowly add the butter and stir. Add the buttermilk and bananas and stir to combine. Add the banana mixture to the flour mixture and stir until combined.
Fold in the chopped pecans. Pour batter into the prepared loaf pan.
Sprinkle the top with the turbinado sugar (optional).
Bake for 55-60 minutes, or until a tester placed in the middle of the loaf comes out clean. Allow to cool in the pan for 15 minutes, then remove and place on wire rack to finish cooling. Serve warm, toasted, or room temperature. Enjoy!