Cinnamon Sugar Banana Bread with Pecans
Tender, moist banana bread studded with optional pecans and chocolate chips, finished with a cinnamon-sugar crust. Ripe bananas provide natural sweetness and moisture while whole wheat flour adds nuttiness. This classic quick bread is perfect for breakfast, snacks, or dessert. The dual flour blend and buttermilk create a tender crumb that stays fresh for days. Ideal for using overripe bananas and serving warm with coffee or as a gift.
Ingredients
- 1 cup sugar
- ½ cup butter, softened
- 2 eggs
- 2 bananas, very ripe and mashed
- 1 teaspoon vanilla
- ¼ cup buttermilk
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup pecans, chopped(optional)
- 1 cup semi-sweet chocolate chips(optional)white chocolate or cacao nibs1:1flavor variation
lighter sweetness with cacao nibs
Instructions
- 1
Preheat oven to 350F.
- 2
Mix 1/4 cup sugar with 1 teaspoon cinnamon in a small bowl.
- 3
Grease a loaf pan and dust interior with cinnamon sugar mixture, reserving remainder for topping.
- 4
Cream sugar and softened butter together until light and fluffy.
- 5
Add eggs one at a time, beating until combined after each addition.
- 6
Stir in mashed bananas, vanilla, and buttermilk until blended.
- 7
Sift whole wheat flour, all-purpose flour, baking soda, salt, and cinnamon together in another bowl.
- 8
Fold dry ingredients into wet ingredients until just combined; do not overmix.
- 9
Fold in pecans and chocolate chips if using.
- 10
Transfer batter to prepared pan and sprinkle with remaining cinnamon sugar mixture.
- 11
Bake until a toothpick inserted in center comes out clean, 50-60 minutes.
- 12
Cool in pan 5 minutes, then turn out onto wire rack to cool completely.
Tips
Use bananas that are heavily spotted or nearly black for maximum sweetness and moisture; they blend more easily into batter.
Do not overmix the batter once you add dry ingredients; lumps are fine and result in a more tender crumb.
Dust the greased pan with cinnamon sugar before adding batter so it creates a crispy, sweet crust on the bottom and sides.
Good to Know
Wrap cooled bread tightly in plastic wrap or store in an airtight container at room temperature for up to 4 days. Refrigerate up to 1 week.
Batter can be mixed up to 2 hours ahead; cover and refrigerate, then bake adding 5-10 minutes to baking time. Fully baked bread freezes well wrapped for up to 3 months.
Serve warm or at room temperature with butter, cream cheese, or on its own. Slice thickly and enjoy with morning coffee or afternoon tea.
Common Mistakes
Do not overmix the batter once dry ingredients are added to avoid a tough, dense crumb.
Do not skip mashing bananas thoroughly to ensure even distribution and moisture.
Do not underbake; use toothpick test to verify doneness, as insufficient baking results in gummy center.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
lighter sweetness with cacao nibs
FAQ
Can I make this recipe without buttermilk?
Yes. Substitute 1/4 cup plain yogurt, sour cream, or milk mixed with 1 teaspoon lemon juice or white vinegar, letting it sit 5 minutes before using. The texture may be slightly different but results are good.
Can I freeze banana bread and for how long?
Yes. Cool completely, wrap tightly in plastic wrap and foil, then freeze up to 3 months. Thaw at room temperature 2-3 hours or overnight in the refrigerator before serving.
What if my loaf is browning too quickly on top?
Tent the top with aluminum foil during the final 15-20 minutes of baking. This prevents over-browning while the interior continues to bake through.