This delicious banana bread recipe is made better with the inclusion of pecan nuts and golden sultanas. Achieving the perfect banana flavour is key, so be sure to use overripe bananas here. Don’t forget to top it off with the mixture of pecans, sugar and sea salt flakes, providing a delicious crunchy texture that elevates this banana bread. This is the perfect afternoon snack or tea recipe.
There’s something truly comforting about the aroma of freshly baked banana bread filling the kitchen. This recipe is so quick and easy to whip up especially if you have over-ripe bananas stored on hand in your freezer (see my tips and tricks below).
I didn’t think the world needed another banana bread recipe, and since I had already found my two best. The first one is a very classic banana bread recipe and the second which comes from my first cookbook and includes cranberries. I have replaced these with golden sultanas which go almost undetected in this golden brown loaf.
I absolutely love raisins in case you didn’t know and I find they add so much value to a carrot cake as they do with this quick bread recipe.
The pecan nuts add such an incredible flavour and crunch but you can totally use walnuts if you prefer. I’m going through a pecan phase and can’t get enough of them. I have added them to the batter and to the salty-sweet streusel-like topping.
If for some reason you are very against the idea of adding sultanas to the recipe you can totally leave them out and keep this a banana pecan bread.
Can you freeze this banana bread with pecans and raisins?
- Banana bread freezes very well. Wrap it up well with aluminium foil or cling wrap and freeze.
- To thaw simply allow it to come to room temperature.
- To serve you can toast it slightly in a toaster or an air fryer for a few minutes.
- You can also freeze this banana bread in individual slices.
Tips and substitutions:
- Use walnuts instead of pecans.
- Use cranberries or raisins instead of sultanas (or leave them out completely).
- Freeze bananas that are overripe in their skins to make this easy banana bread recipe. The banana flavour somehow intensifies when they are frozen and they become syrupy you won’t even meed to mash them. This way you don’t have to wait until your bananas are that perfect overripe to make this recipe.
- Whilst I love a classic banana bread flavour, a hint of cinnamon or other warming spices could go really well here for a twist.
For more delicious banana & baking recipes
This is not an overly sweet recipe so add an extra two-four tablespoons if you prefer it sweeter.
NB – when baking it is ALWAYS better to weigh the ingredients vs scooping out cups.
Recipe – makes one loaf
The best Banana bread with pecans and raisins
- 55 gm 1/4 cup salted butter or unsalted butter (soft and at room temperature)
- 180 gms 3/4 cup sugar
- 2 large free-range eggs
- 1 tsp vanilla extract or essence
- 4 large ripe bananas roughly mashed
- 130 gms 3/4 cup golden sultanas or riains
- 50-60 gms 1/4 cup pecans, roughly chopped
- 200 gms 1 3/4 cup flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- One handful approx. ¼ cup of chopped pecans
- 2 Tbsp Coconut sugar or 1 ½ Tbs dark brown sugar muscovado or demerara
- ¾ tsp flaky sea salt Maldon
- Preheat the oven to 180C or 350F.
- Line a 22 x 12cm loaf tin with baking/ parchment paper.
- Using an electric mixer or hand mixer or stand mixer, cream the butter and sugar until fluffy. Add the eggs one at a time ensuring they are fully mixed in before adding the next one.
- Add the vanilla, bananas, pecans, and sultanas and mix briefly to combine.
- Sift all the dry ingredients and mix these into the wet ingredients briefly to combine. Do not over-mix.
- Spread the batter into the prepared loaf pan and sprinkle the topping ingredients over the surface of the banana bread.
- Bake for 55 – 65 minutes until a knife comes out clean (if it’s a deep pan you may need to bake for a bit longer). For the best results loosely cover the banana bread with aluminium foil from about 10 minutes into the baking time to prevent the top of the bread from over browning. This will vary depending on your oven.
- remove and allow to cool slightly on a wire rack.
- Serve this bread slightly warm out of the oven, with lashings of salty butter melting in.