Banana Nut Crunch Bread is a pecan-packed loaf finished with a crisp, buttery pecan streusel — a delightful twist on classic banana bread that balances soft, moist crumb with crunchy topping.
Chopped pecans throughout the batter add toasty flavour and texture, while the streusel delivers a sweet, crisp contrast. If you enjoy a bit of crunch on your quick breads, this recipe elevates the familiar banana loaf into something special.
This recipe is ideal when you want to refresh a classic — simple to make, full of flavour, and perfect for breakfast, snack or dessert.
WHY YOU’LL LOVE THIS BANANA NUT CRUNCH BREAD
Easy. The recipe is straightforward and made entirely by hand — no mixer required.
Delicious texture. The loaf bakes up soft and moist, with tender banana flavour and plenty of pecan crunch.
Streusel topping. A crunchy pecan streusel crowns the bread, adding sweetness, texture, and a lovely buttery finish.
Step By Step Instructions
Preheat the oven to 350°F. Grease a loaf pan and line the bottom and long sides with parchment paper, allowing the paper to overhang the edges so you can lift the loaf out easily after baking.
Crunchy Streusel Topping
In a medium bowl combine 1/2 cup all-purpose flour, 1/4 cup white sugar, 1/4 teaspoon ground cinnamon, 1/3 cup chopped pecans and 1/4 cup melted salted butter. Mix until you have a crumbly texture. Set the streusel aside; making it first helps it become nicely crumbly as it rests.
Banana Bread Batter
In a large bowl, cream together 1/4 cup room-temperature salted butter and 1 cup white sugar. Add one beaten large egg and 3 large mashed ripe bananas, mixing until combined.
Stir in 1 teaspoon baking soda, 1/4 teaspoon salt and 1/2 cup chopped pecans. Fold in 1 1/2 cups spooned-and-levelled all-purpose flour, mixing just until combined — avoid overmixing to keep the loaf tender.
Pour the batter into the prepared loaf pan. Sprinkle the streusel evenly over the top and gently press it down so it adheres to the batter.
Bake for 55–60 minutes, or until a toothpick inserted into the centre comes out clean. Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment overhang and cool completely on a wire rack before slicing for the best texture.
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
“Spooned and levelled” is a measurement technique that prevents compacting the flour. Spoon the flour into your measuring cup, then level it off with a knife. Scooping the cup directly into the flour bin packs the flour and adds extra, which can alter the loaf’s texture.
STORING THE BANANA BREAD
This banana bread is lovely warm, but it stores well at room temperature for up to four days in an airtight container. For longer storage, wrap and freeze slices for up to three months.
If you make this Banana Nut Crunch Bread, please leave a rating and a comment — feedback helps others discover the recipe!
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MORE BANANA RECIPES TO LOVE
- Classic Moist Banana Bread
- Banana Blondies with Brown Butter Frosting
- Bakery Style Banana Muffins
- Oatmeal Banana Muffins with Streusel Topping
- Chocolate Chip Banana Bread
Banana Nut Crunch Bread
Jessie M
Pin Recipe
15
1
Equipment
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loaf pan
Ingredients
Banana Bread Batter
- 3 large ripe bananas mashed
- 1/4 C salted butter at room temperature
- 1 C white sugar
- 1 large egg beaten
- 1 & 1/2 C all purpose flour *spooned and levelled
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 C chopped pecans
Crunchy Streusel Topping
- 1/4 C salted butter melted
- 1/2 C all purpose flour
- 1/4 C white sugar
- 1/4 tsp ground cinnamon
- 1/3 C chopped pecans
Instructions
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Preheat oven to 350°F. Grease and line a loaf pan with parchment, leaving an overhang for easy removal.
Crunchy Streusel Topping
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Combine flour, sugar, cinnamon, chopped pecans and melted butter until crumbly. Set aside.
Banana Bread Batter
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Cream butter and sugar together in a large bowl.
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Add beaten egg and mashed bananas; mix until combined.
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Stir in baking soda, salt and chopped pecans.
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Fold in flour just until combined.
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Pour batter into the pan, top with streusel and gently press so it sticks.
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Bake 55–60 minutes, or until a toothpick comes out clean.
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Cool in the pan 10 minutes, then remove and cool completely before slicing.
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Enjoy!