This banana bread was a happy accident. One morning, I started to make banana bread. My recipe called for three over-ripe bananas, but I realized that I only had two. So I changed my recipe, and then I added blueberries, toasted pecans, a pecan crumb topping and a brown sugar cinnamon glaze. The results were so tender, moist and delicious that I can confidently say this is the best banana bread I’ve ever tasted. And I’ve tasted a lot of banana bread. I’ve tried many different recipes and tasted loaves baked by other people. I also like picking up a slice of banana bread at bakeries and coffee shops sometimes, alongside my coffee or tea.
The three biggest problems I typically see with banana bread are rubbery texture, dry texture or bland flavor. Over mixing can cause a rubbery loaf, so when you add your dry ingredients to the batter, mix it just until the flour is incorporated, to avoid excess gluten formation. To avoid a dry loaf, make sure not to over bake it. Test it before you think it might be done. When measuring your dry ingredients, weigh them for the best results. Sometimes people inadvertently add too much or too little flour when using measuring cups.
For the best flavor and sweetness, make sure to use very ripe bananas when making banana bread. I like to use bananas that are soft and covered with brown spots. I avoid the black, oozing bananas, even though you may see people on social media recommending them for use. These are technically rotten bananas and can give your banana bread an unpleasant fermented flavor. The toasted pecans in this recipe add texture and a rustic nutty flavor. Even people who don’t like nuts tend to appreciate them in this banana bread. But if you have a nut allergy you can certainly leave them out. The addition of cinnamon, nutmeg and vanilla also add lovely flavor to this loaf. This banana bread is quite delicious on its own, but the crumb topping and brown sugar glaze take it over the top!
To watch the Blueberry Pecan Banana Bread Instagram video, click here.
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loaf
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- 1/3 cup (1 1/2 oz 43g) all purpose flour
- 1/3 cup (2 3/8 oz or 67g) packed brown sugar
- 1/4 teaspoon ground cinnamon
- pinch fine sea salt
- 2 1/2 tablespoons (2 1/4 oz or 64g) cold, unsalted butter, cubed
- 2 tablespoons (1/2 oz or 14g) chopped pecans
- 1 1/2 cups (6 3/4 oz or 191g) all purpose flour, sifted (plus 2 teaspoons for the blueberries)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg, preferably freshly ground
- 1 cup (7 oz or 200g) packed brown sugar
- 1/3 cup (2 3/8 oz or 70ml) vegetable oil or neutral oil of your choice
- 2 large eggs
- 1/2 cup (4 oz or 113g) sour cream or full fat Greek yogurt
- 1 1/2 teaspoons pure vanilla extract
- 3/4 cups (6 oz or 170g) mashed over-ripe bananas (about 2 medium bananas)
- 1/2 cup (2 oz or 57g) coarsely chopped toasted pecans
- Generous 1 cup (6 oz or 170g) blueberries
- 1 teaspoon lemon juice
- 1/4 cup (1 3/4 oz or 50g) packed brown sugar
- 2 tablespoons (1 oz or 28g) unsalted butter
- 1/4 teaspoon cinnamon
- pinch fine sea salt
- 2 tablespoons heavy whipping cream
- 1/4 teaspoon pure vanilla extract
- 1 tablespoon powdered sugar, sifted
Ingredients
Crumb Topping
Blueberry Pecan Banana Bread
Brown Sugar Cinnamon Glaze
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- In a medium bowl, combine the flour, brown sugar, cinnamon and salt. Work in the butter with your fingertips until the mixture looks like wet sand. Mix in the pecans. Press the mixture to together to form chunks. Set aside in the refrigerator until ready to use.
- Preheat the oven to 325ºF (165ºC). Line the bottom a 9 x 5-inch loaf pan* with parchment paper. Grease and flour the insides.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- In a large bowl, whisk together the brown sugar, oil, eggs, sour cream and vanilla until smooth and well combined. Stir in the bananas until incorporated. Mix in the flour mixture just until combined. Do not over mix. Stir in the pecans.
- In a small bowl, gently toss the blueberries with the lemon juice, then toss them with 2 teaspoons of flour. Fold 3/4 of the blueberries into the batter. Transfer the batter to the prepared loaf pan. Top with the remaining blueberries, then the crumb topping.
- Bake until a toothpick inserted into the center of the loaf comes out clean, about 55-60 minutes. Cool in the pan for 10 minutes, then remove the loaf from the pan and transfer to a cooling rack to cool completely.
- In a small saucepan, whisk the brown sugar, butter, cinnamon and salt together over medium heat until the sugar dissolves and the edges start to bubble. Remove from heat and whisk in the heavy cream, vanilla and powdered sugar until smooth. Set aside to cool slightly. Drizzle over the cooled banana bread.
*To find the loaf pan I used, click here.