I always like having a few bananas on the counter for a healthy grab and go snack or light breakfast. I’ve figured out that if I buy them in varying shades of green and yellow I can usually eat them as they perfectly ripen through the week. But sometimes life happens and you’re left with a bunch of dark brown and spotted bananas that you couldn’t bribe someone to eat. What do you do? Why make banana bread of course! When life gives you a brown banana you make a loaf of banana bread or two.

Foodie Tip: Whenever you find yourself with an overripe banana, throw it in the freezer until you’re ready to bake. Once defrosted, the banana will be soft and liquidy, but it’s still perfect for baking. Just defrost, peel and mash.

This banana bread recipe for Cinnamon Pecan Crunch Banana Bread is something pretty great. Moist and bursting with banana flavor it has a nutty caramelized brown sugar and cinnamon topping makes for the perfect banana filled bite with a bit of crunch. Everything I love in a of banana bread.

For this banana bread, I used a 9 x 5 x 3-inch loaf pan which makes a pretty generous sized loaf. If dividing between two smaller loaf pans or mini loaf pans, be sure to reduce the baking time. Baking this banana bread in mini loaf pans is a great way to score some brownie points (Or banana points?) with your friends and neighbors by giving some away as gifts. Just be sure to keep some for yourself so you can enjoy the fruits of your labor.

Foodie Tip: This recipe does call for buttermilk, so if you’re all out or looking for a dairy-free option for buttermilk here’s the solution :

1 Cup of Milk (regular milk, almond, soy, coconut, etc)
+
1 Tablespoon of Apple Cider Vinegar or Lemon Juice

+

10 minutes

= Homemade Buttermilk

Let the homemade buttermilk mixture sit for about 10 minutes and then use anytime buttermilk is called for in a recipe.

GET THE RECIPE!

Cinnamon Pecan Crunch Banana Bread

Heather LaCorte

This banana bread is super moist and delicious, with a slightly sweet and crunchy cinnamon pecan topping that takes this quick bread to the next level. If you like, bake it in smaller loaf pans to give as gifts or freeze. Servings listed are for 1 9-inch loaf.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 12 mins

Cook Time 55 mins

Course Breakfast, Dessert

Cuisine American

Servings 12

Equipment

• Measuring Spoons
• Loaf Pans
• Whisk
• Mixing Bowl
• Small Sauce Pan

Ingredients

 

1x2x3x

FOR THE BANANA BREAD BATTER

• 3/4 cup butter
• 1 1/4 cup brown sugar
• 2 eggs, lightly beaten
• 4 ripe bananas mashed (the riper the better)
• 1 tbsp pure vanilla extract
• 2 tsp cinnamon
• 1/4 cup buttermilk
• 2 cups of flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt (increase to 3/4 teaspoon if using unsalted butter)
• 1 cup pecans, chopped and lightly toasted

For The Topping

• 1/4 cup butter
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 cup chopped pecans or walnuts, lightly toasted
• 1 pinch salt if using unsalted butter (otherwise omit)

DIRECTIONS

 

MAKING THE BREAD

• Preheat oven to 350° F (175° C). Grease a large loaf pan or mini loaf pans if using.
• In a mixing bowl cream together butter and sugar. Add the eggs, mashed bananas, vanilla extract, cinnamon, and buttermilk. Mix well.
• In a separate bowl sift together the flour, baking soda, baking powder, and salt. Add to the dry mixture to the wet banana mixture and stir gently to combine.
• Once combined add the nuts. Be careful to not overmix and then pour banana bread batter into your loaf pan or pans.
• Baking times will vary depending on the size of the pans used. If using a 9 x 5 x 3-inch loaf pan Bake for 50-60 minutes or until a toothpick comes out clean. Shorter times will be required for smaller pans. While the bread is baking prepare the topping.

MAKING THE TOPPING

• Heat your broiler with an oven rack moved to the top.
• In a small saucepan over medium-low heat melt the butter with the sugar and cinnamon. Allow to come to a simmer and stir until all the sugar is dissolved and the mixture bubbles and thickens. About 2-3 minutes. Turn off the heat and mix in the nuts.
• With a toothpick or fork poke holes along the top of your baked bread so the topping will seep into the bread. Pour over the top of the banana bread and with a butter knife, spread evenly to coat.
• Place the bread under the broiler for 1 minute. Remove from the oven and allow to cool at room temperature.
• Slice, enjoy and share!

Keyword banana bread, cinnamon, pecans, quick bread

Tried this recipe?Let us know how it was!

Cinnamon Pecan Crunch Banana Bread

Prep Time: 15 minutes
Baking Time: 50-60 minutes

INGREDIENTS

Banana Bread Batter

3/4 cup butter
1 1/4 cup light brown sugar
2 eggs, lightly beaten
4 ripe bananas, mashed (the riper the better)
1 Tablespoon pure vanilla extract
1 1/2 teaspoons cinnamon
1/4 cup buttermilk
2 cups of flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt (increase to 1 teaspoon if using unsalted butter)
1 cup pecans or walnuts, chopped and lightly toasted

For The Topping

1/4 cup + 1 tablespoon butter
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup chopped pecans or walnuts, lightly toasted
pinch of salt if using unsalted butter, otherwise omit

DIRECTIONS

Making the Bread:

1. Preheat oven to 350 degrees. Grease a loaf pan or 6 mini loaf pans. I used a 9 x 5 x 3-inch loaf pan.
2. In a mixing bowl cream together butter and sugar. Add the eggs, mashed bananas, vanilla extract, cinnamon, and buttermilk. Mix well.
3. In a separate bowl sift together the flour, baking soda, baking powder, and salt.
4. Add to the dry mixture to the wet banana mixture and stir gently to combine.
5. Once combined add the nuts. Be careful to not overmix.
6. Pour banana bread batter into your loaf pan or pans.
7. Baking times will vary depending on the size of the pans used. If using a 9 x 5 x 3-inch loaf pan Bake for 50-60 minutes or until a toothpick comes out clean. Shorter times will be required for smaller pans.
8. Once finished remove from oven.

Making the Topping:

1. Heat your broiler with an oven rack at the top.
2. With a toothpick or fork poke holes along the top of your bread. This is so the topping will seep into the bread.
3. In a small saucepan over medium heat melt the butter with the sugar and cinnamon. Allow to come to a simmer and cook until all the sugar dissolves and the mixture bubbles and thickens. About 2-3 minutes. Turn off the heat and mix in the nuts.
4. Pour over the top of the banana bread and with a butter knife, spread evenly to coat.
5. Place the bread under the broiler for 1 minute.
6. Remove from the oven and allow to cool at room temperature.
7. Slice, enjoy and share!