Pecan Crunch Banana Bread

This is the best banana bread you'll ever eat. It's almost a cross between banana nut bread and coffee cake because of the delicious pecan crunch topping. This recipe makes either 2 full-size loaves, 12 mini loaves, or 2 dozen muffins.

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Servings: 24

Prep Time: 00:15

Cook Time: 00:30

Banana Nut Bread:

12 tablespoons butter, room temperature

4 ounces cream cheese, room temperature

1 - 1/2 cups white sugar

2 eggs 1 teaspoon vanilla extract

3 very ripe bananas, mashed

3 cups all purpose flour (360kg)

2 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon ground cinnamon

a pinch of nutmeg

1/2 cup chopped pecans

Pecan Crunch Topping

1 tablespoon butter

1 tablespoon flour

1/3 cup white sugar

1 teaspoon cinnamon

1/4 cup chopped pecans


1Preheat the oven to 350 degrees F and grease either 2 loaf pans, 12 mini loaf pans or about 24 muffins worth of muffin pans.

2In a the bowl of your stand mixer (or a large bowl if using a hand mixer), mix together the butter, cream cheese and sugar until completely combined and soft/fluffy.

3Beat in the eggs, vanilla and mashed banana.

4In a separate bowl, sift together the flour, baking soda, cinnamon and nutmeg.

5Stir dry ingredients into wet ingredients until just combined (please don't over-mix).

6Divide the batter evenly among your pans.

7For the topping, just combine all the ingredients with a fork until moist and crumbly. Disperse topping equally among pans.

8This recipe makes either 2 full-size loaves, 12 mini loaves or about 2 dozen muffins. Cook time for full-size loaves is 40-45 minutes. Cook time for mini loaves is 25-30 minutes. Cook time for muffins is about 20-25 minutes. A toothpick inserted in the middle should come out clean.

Additional Notes

I take the time to cut out parchment paper and line my pans with parchment paper. It makes loaf removal very easy and they come out clean and pretty every time!

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