Pecan banana bread with streusel topping

5 from 4 votes

Pecan banana bread with streusel topping

Pecan banana berad with streusel topping is incredibly moist and nutty. This is a tribute to thanksgiving desserts that you can literally have anytime!

Prep Time10

Cook Time50

Course: Dessert

Cuisine: American

Servings: slices

Calories: 136Calories

Ingredients

Pecan streusel

¼ cup pecans
2 tablespoon sugar
2 tablespoon flour
1 &½ tablespoon butter
½ teaspoon cinnamon
¼ teaspoon salt

banana bread

2 cups + 2 tablespoon flour
½ tablespoon baking soda
⅓ teaspoon baking powder
½ teaspoon salt
¾ cup sugar
1 egg large
¼ cup oil
1 teaspoon vanilla extract
2 medium very ripe bananas
¼ cup pecan pieces

Instructions

Make the pecan streusel

Place all of the steusel ingredients in a food processor and pulse until corsly combined. Place the pecan streusel in the fridge whil eyou make the banana bread.

Make the pecan banana bread

First, start by preheating the oven to 350F. Then butter you 8x4 inch loaf pan then dust it with flour and set it aside.
In a medium bowl, sift the flour, baking soda, and baking powder then add in the salt and pecan pieces, and set aside.
In a stand mixer bowl with a whisk attachment, cream the sugar, egg, and vanilla on medium speed for 5 minutes or until the mixture is lighter in color. Reduce the speed to low and slowly drizzle in the oil. Continue mixing until completely combined. Add in the mashed banana and whisk one last time just until combined.
Add in the dry mixture one third at a time and gently fold. Don't overmix the banana bread batter! Pour the batter in the prepared loaf pan and sprinkle the top with the pecan streusel that we made earlier.
Bake the pecan banana bread for 45-50 minutes or until a knife inserted int the center of the loaf comes out clean. Let the loaf cool for 20 minutes before running an offset spatula around the edges of the pan to get the loaf out and let it cool on a wire rack for another 20 minutes. Serve right after!

Notes

You can store this banana bread in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.

Nutrition