Buttery and sweet, this Banana Pecan Shortbread recipe is sure to solve your comfort food craving with ripe, sweet bananas, buttery shortbread, and crunchy pecans.
Banana Pecan Shortbread
School is getting ready to start, which puts Fall festivities, baking, and holidays in my brain, so today I wanted to share an ultimate comfort food baking recipe, this Banana Pecan Shortbread. Just by the name, you know it’s going to be a sweet, buttery comfort food. I love this Banana Pecan Shortbread recipe because bananas definitely fall into the sweet comfort food category without being too heavy, and the pecans and buttery shortbread add just a little bit more of that comfy-cozy flavor without being too much. Juuuust right.
To make your own Banana Pecan Shortbread, you’ll need 2 sticks of softened butter, 1 box of instant banana pudding, 2 soft and ripe bananas, some sugar, flour, salt, and a couple of handfuls of whole pecans. You’ll also need an 8-inch or 9-inch tart pan if you want to replicate the scalloped edge, or if you’re just in it for the flavor and not the looks, you can use a similar-sized pie dish. So butter your dish and set it aside for now.
In a large mixing bowl, add butter, pudding, sugar, bananas, flour, and salt, and beat until it comes together in a dough. It will seem dry at first like when you’re making a buttercream but should come together as you continue beating. As soon as it has the consistency of cookie dough, stop beating. Gently fold in a half cup of chopped pecans.
Press your shortbread dough into your greased pan, as flat as you can make it using your hands. Next, use a butter knife to score it where you’ll cut it after baking. I cut mine like you would a pizza or pie. Don’t skip this step! The first time I made shortbread I ignored the scoring and deeply regretted that choice when I was trying to cut my cooked shortbread and it was turning into a crumbly mess! After scoring, you can decorate the top with whole pecans if you’d like, or even sprinkle on some more chopped ones (be sure to press these into the dough a little so that they’ll stay).
Bake in a 300° oven for about 30 minutes, until the banana pecan shortbread is golden brown. Let cool for about 10 minutes, then, while it’s still warm, cut your shortbread into the pieces that you scored before baking. Enjoy it while it’s still warm (warm shortbread is THE BEST!) or you can wait until it’s finished cooling. Store in an airtight container at room temperature for up to a week.
Banana Pecan Shortbread Recipe
- 1 cup butter softened
- 1 3.4 ounce box instant banana pudding
- 1/4 cup white sugar
- 2 ripe bananas
- 2 cups flour
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- Whole Pecans for Top
- Heat oven to 300°
- Grease a round 8-9" tart pan. Set aside
- Add butter, pudding, sugar, bananas, flour, and salt to a mixing bowl. Beat until it becomes dough. It will be dry at first. Keep beating, it will come together and create a dough.
- Fold in chopped pecans.
- Press into prepared pan, and lightly score the dough into slices with the back of a table knife.
- Top with whole pecans and gently press into the dough.
- Bake for 30-35 minutes or until golden brown. Let cool for 10 minutes and remove from pan. Cut with a pizza cutter and cool completely.
Did you like this Banana Pecan Shortbread recipe? Find more on my Desserts board on Pinterest!
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