Banana Bread with Pecan Crust

This is one of those recipes where you mix everything in one bowl and after 10 minutes you are done and can enjoy the result during the next couple of days! The best bananas to use for banana bread are those that are overripe. The yellow peels should at least be half-browned, and the bananas inside squishy and slightly brown.



  • 150 g soft butter
  • 100 g brown sugar
  • 1 vanilla bean
  • 2 large (or 3 small) eggs
  • 500 g ripe bananas
  • 150 g greek yogurt
  • 200 g flour
  • 50 g cornstarch
  • 1 tea spoon baking powder + 1 tea spoon baking soda
  • 1 tea spoon cinnamon
  • 60 g maple syrup
  • 100 g white chocolate, chopped in chunks
  • 200 g pecan nuts



Preheat the oven to 160°C. Mash the bananas with a fork until smooth.

In a mixer, mix butter and sugar until you get a homogeneous mass. Stir in yogurt, syrup, beaten eggs and mashed bananas.

Sieve the flour, cornstarch, cinnamon, baking soda and powder together. Stir it thoroughly into the batter from the previous step by using a wooden spoon. At the end, add chocolate chunks. Stir shortly to combine.

Pour the batter into a greased loaf pan and dredge it with whole pecan nuts. Press the nuts gently into the batter. Bake for 45-50 minutes or until done (a toothpick inserted into the center comes out clean).

Let it cool down in the pan for 10 minutes. Remove the bread from pan and leave to cool on a wire rack.


Happy baking!


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