Banana and Pecan Pie Recipe: A Sweet and Nutty Dessert You’ll Fall in Love With

There’s something magical about the combination of bananas and pecans. The natural sweetness of ripe bananas paired with the nutty crunch of pecans creates a dessert that feels both indulgent and comforting. This pie takes those flavors to the next level, blending them into a creamy, rich filling that’s perfect for any occasion.

I love how this recipe brings a twist to the classic pecan pie, adding a tropical flair with the bananas. It’s a great way to use up overripe bananas and turn them into something truly special. Whether you’re serving it at a holiday gathering or just treating yourself, this pie is sure to impress.

Ingredients

As someone who adores bananas, this banana and pecan pie recipe is one of my favorites. It’s the perfect balance of ripe banana sweetness and the richness of pecans. Let’s gather all the ingredients we need to make this pie unforgettable.

For The Crust

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3 to 4 tablespoons ice water

For The Filling

• 2 large ripe bananas, mashed (the riper, the better!)
• 1/2 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 3 large eggs
• 1/3 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon (optional, but I love the warm hint it adds)
• 1 1/2 cups pecan halves

For The Topping

• 1/2 cup chopped pecans
• 1 tablespoon light brown sugar
• 1/4 teaspoon ground cinnamon

Tools And Equipment

As someone who can’t resist experimenting with bananas, I make sure my kitchen is always equipped with the right tools to create banana-centric masterpieces like this Banana and Pecan Pie. Here’s what you’ll need to make this recipe a breeze:

• Mixing Bowls: At least two—one for preparing the crust and another for the banana-pecan filling. I recommend medium to large sizes for easier mixing.
• Food Processor or Pastry Cutter: If you’re making the pie crust from scratch, this will help incorporate the butter into the flour perfectly.
• Rolling Pin: Essential for rolling out the crust to fit your pie dish evenly.
• 9-Inch Pie Dish: Use a standard pie dish to bake this pie. Glass or ceramic works best for even baking and presentation.
• Whisk or Electric Mixer: A whisk works for combining ingredients, but an electric mixer will save time when getting that creamy banana filling texture just right.
• Silicone Spatula: For gently folding ingredients and scraping down the sides of the bowls without missing any of that delicious banana mixture.
• Measuring Cups and Spoons: Accuracy matters when balancing the sweetness of bananas and pecans with other ingredients.
• Paring Knife and Fork: A paring knife for peeling and slicing bananas, and a fork for creating decorative crust edges.
• Baking Weights or Dried Beans: If you’re blind-baking your crust, you’ll need these to prevent puffing.
• Cooling Rack: After baking, the cooling rack ensures an even chill while keeping the crust crisp.

Directions

Bananas are one of my favorite fruits to cook with, and this Banana and Pecan Pie gives them a shining moment. Follow these step-by-step directions to create a pie that combines the rich nuttiness of pecans with the creamy, sweet magic of ripe bananas.

Prep The Crust

1. In a large mixing bowl, combine 1 ¼ cups of all-purpose flour, ½ teaspoon of salt, and 1 tablespoon of sugar.
2. Cut in ½ cup of cold, unsalted butter using a food processor or pastry cutter until the mixture resembles coarse crumbs.
3. Gradually add 2–4 tablespoons of ice-cold water, one tablespoon at a time, mixing gently with a silicone spatula until the dough comes together.
4. Roll the dough into a ball, flatten it into a disc, and wrap it in plastic wrap. Chill it in the refrigerator for at least 30 minutes.
5. On a floured surface, roll out the dough to fit a 9-inch pie dish. Gently press it into the dish, trimming any excess overhang.
6. Prick the base of the crust with a fork, line it with parchment paper, and fill it with baking weights or dried beans. Blind bake the crust at 375°F for 15 minutes.
7. Remove the weights and parchment, and bake for another 5 minutes. Set the crust aside to cool.

Prepare The Filling

1. In a medium mixing bowl, mash 2 large ripe bananas until smooth—I love using overripe bananas for their intense sweetness.
2. Whisk together 3 large eggs, ½ cup of brown sugar, ¼ cup of granulated sugar, and ½ teaspoon of vanilla extract until creamy.
3. Stir in 1 cup of light corn syrup and 2 tablespoons of melted unsalted butter. Combine well.
4. Add 1 teaspoon of ground cinnamon and a pinch of salt, mixing thoroughly. Finally, fold 1 ½ cups of chopped pecans into the banana mixture.

Assemble The Pie

1. Pour the banana and pecan filling into the pre-baked pie crust, spreading it out evenly with a spatula.
2. Arrange whole pecan halves on top for a decorative finish. If you’re like me, you’ll enjoy carefully designing a pattern with those buttery pecans!

Bake The Pie

1. Preheat the oven to 350°F for an even bake.
2. Place the pie on the center rack of the oven. Bake for 50–55 minutes or until the filling is set and the pecans on top are lightly toasted.
3. Check about 30 minutes into baking—if the crust edges are browning too quickly, cover them with a pie shield or aluminum foil.
4. Once baked, carefully transfer the pie to a cooling rack and let it cool to room temperature for at least 2 hours before slicing. This time allows the filling to set perfectly.

Make-Ahead Instructions

As someone who adores working with bananas at their peak, I’m always thinking about ways to streamline banana-infused recipes like this Banana and Pecan Pie. Luckily, this pie can be partially or fully prepared ahead of time, giving you more flexibility while ensuring those bananas shine in all their glory!

Preparing the Crust Ahead

You can prepare the pie crust up to three days ahead. After making the dough, wrap it tightly in plastic wrap and store it in the fridge. If you prefer to freeze it, simply wrap it in an extra layer of aluminum foil and freeze it for up to one month. When you’re ready to use it, let it thaw overnight in the fridge, then roll it out and blind bake as instructed. This saves time while still guaranteeing that rich buttery flavor for the perfect base.

Prepping the Filling Early

To make the banana-pecan filling ahead, blend the ripe bananas with the eggs, sugars, corn syrup, and melted butter as detailed in the recipe. Store the mixture in an airtight container and refrigerate it for up to 24 hours. Don’t mix in the pecans until right before baking—the nuts stay crunchier this way and don’t seep into the filling.

If you happen to already have mashed bananas in the freezer (a trick I often use during peak banana harvest!), thaw those out completely at room temperature before mixing them with the other filling ingredients.

Assembling Ahead of Time

Once the crust has been blind-baked and cooled, you can assemble the pie entirely—filling and all—and store it in the refrigerator unbaked. Cover the pie tightly with plastic wrap and bake it fresh on the day you plan to serve. Baking it fresh enhances the sweet aroma of the bananas and ensures the filling’s creamy texture doesn’t deteriorate.

Fully Preparing the Pie Ahead

If you need to bake the entire pie ahead of time, it’s still doable. After the pie cools completely on a wire rack, cover it with aluminum foil and refrigerate it for up to two days. Before serving, warm it slightly in the oven at 325°F for about 15 minutes for that just-baked feel. I love how the hint of banana and nutty pecan fragrance comes alive again with a quick reheat.

Serving Suggestions

When it comes to serving my Banana and Pecan Pie, I always aim to highlight the natural warmth and sweetness of bananas in every bite. This pie shines just as wonderfully on its own as it does with a few thoughtful accompaniments.

Warm and Fresh Out of the Oven

For the ultimate indulgence, slice the pie while it’s still slightly warm. The gooey banana-pecan filling pairs beautifully with the buttery crust. I like to place it on a dessert plate with a fresh banana slice nestled on the side for a charming touch.

Whipped Topping or Ice Cream

A dollop of freshly whipped cream adds a delightful airy contrast to the rich pie. For an extra flavor boost, I sometimes mix a pinch of cinnamon or a dash of vanilla into the cream. Vanilla bean ice cream or caramel ice cream is another favorite pairing. The creamy coolness balances out the nutty sweetness perfectly.

A Tropical Touch

To celebrate my love for bananas, I enjoy serving the pie with thinly sliced banana rounds on top. Sprinkle on a bit of toasted coconut for a tropical flair. Trust me, it takes the dessert to another level, especially when serving on warmer days.

Toasted Pecans

For a crunchy garnish, scatter some lightly toasted pecan pieces over the top before serving. To toast them, I lay the pecans on a baking sheet and bake them at 350°F for about 5-7 minutes, keeping an eye on them as they can turn golden quickly. This little addition highlights the nuttiness in the filling.

Coffee or Tea Pairings

When serving this pie after dinner, I love pairing it with a strong cup of freshly brewed coffee or a warm spiced tea. If you’re like me and enjoy experimenting, a banana-flavored tea or caramel latte complements the flavors exceptionally well.

Whatever your choice, this Banana and Pecan Pie is versatile enough to fit any occasion. It’s those ripe bananas, grown with care and full of natural sweetness, that make every serving feel like a personal celebration of my favorite fruit.

Storage Tips

When it comes to storing my banana and pecan pie, I always follow a few key steps to ensure that each slice stays fresh and delicious. Bananas play a starring role in this recipe, and I’ve found that preserving their flavor and texture is just as important after baking as it is before.

Storing at Room Temperature

If I plan to enjoy the pie within one to two days, I like to keep it covered at room temperature. I use a pie dome or an inverted bowl to cover the pie without squishing the topping. This keeps the pecan topping crisp while the banana filling stays creamy and luscious. Make sure the pie is completely cooled before covering it to avoid trapping moisture.

Refrigerating for Longer Freshness

For longer storage, I move the pie to the refrigerator, where it can stay fresh for up to five days. I tightly wrap the pie in plastic wrap or foil to prevent it from absorbing any refrigerator odors. Again, I always ensure the pie has cooled thoroughly before wrapping, as warm food in the fridge can lead to soggy layers. While the refrigerator keeps the filling and crust fresh, I recommend letting the pie sit at room temperature for about 20 minutes before serving so the banana flavors can shine through.

Freezing the Pie

If I’ve baked more banana and pecan pies than I can finish, freezing is my go-to solution. I freeze the fully baked and cooled pie by double-wrapping it in plastic wrap and then in a layer of aluminum foil. This protects it from freezer burn, keeping it fresh for up to two months. Before serving, I thaw the pie overnight in the refrigerator, unwrap it, and warm it in a 300°F oven for about 10 minutes to revive the toasty pecan crunch and banana richness.

These methods have never let me down. Whether enjoying a slice a day after baking or weeks later, the bold banana flavor and nutty goodness still take center stage, thanks to proper storage.

Conclusion

There’s something truly magical about the combination of bananas and pecans in a pie. It’s a dessert that feels both comforting and indulgent, perfect for any occasion. Whether you’re baking it to share with loved ones or treating yourself, this pie is sure to impress.

I love how versatile and easy it is to prepare, especially with the option to make parts of it ahead of time. Plus, the serving possibilities are endless, letting you get creative with every slice. If you’re looking for a dessert that’s as delightful to make as it is to eat, this banana and pecan pie is a must-try.