Banana Pecan Bread should be easy to make. Right? Well, if you’re here… it’s because you saw how soft and fluffy the bread looks – and you’re just dying to make it yourself! I promise you, this bread is so easy and fast to make that you’re going to be asking yourself why you ever followed those long recipes that take all day just to make some bread.
First off, I really just want to rave about how absolutely amazing this bread is. I can’t even put into words how much I love this banana pecan bread. Every time I make banana pecan bread, I eat it for breakfast and then I have to hide it from myself. It’s so good that nothing else in my kitchen tastes good anymore. As someone that normally uses cashews or almonds in recipes, this was an amazing switch up! My sister tells me that every time she’s had banana bread, it has always had walnuts in it! I’m going to try that next since I’ve never tried that before. What’s your favorite addition to banana bread? Don’t say chocolate chips! Haha. We know it’s the best!
How to make an easy banana pecan bread:
Begin by figuring out what flour you are going to use. I prefer using bread flour because the texture is so much more softer than using All Purpose Flour. The crust always tastes so much better whenever you use bread flour as well.
Please use ripe bananas! In a time pinch and don’t have any ripe bananas in the house? Take 3 whole bananas and place them in your refrigerator for a day, they’re going to brown right away!
Above all, I’d like to mention that you do not have to use a sweetener for your banana pecan bread. It is completely optional! You don’t have to use a sweetener because bananas are already so sweet.
Lastly, I think it’s important to mention that I took half of the mixture of the recipe below and added it to cupcake liners. I topped it with chocolate chips and baked it for 25 minutes. I’m not going to write up a whole recipe on that since it’s basically this one. Click here to see how the banana chocolate pecan muffins look.
Banana Pecan Bread
- 1/2 cup Coconut Oil
- 3 ripe Bananas
- 1/2 cup Almond Milk
- 3 Egg Replacer from Bob’s Red Mill
- 2 cups Bread Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 2 tbsp Monkfruit Sugar
- 1 tbsp Ground Flax
- 2 scoops Vital Proteins Collagen Peptides
- 1 tsp Ground Cinnamon
- 1/4 cup Pecans
- Preheat the oven to 350 degrees F. Add some parchment paper to a loaf pan and set aside.
- In a large bowl, combine flour, baking soda, baking powder, ground flax, collagen, sugar, and cinnamon.
- In a medium bowl, combine bananas, almond milk, coconut oil, and the egg replacer. Stir until well combined.
- Pour the liquids into the dry and stir using a plastic/wooden spoon until a lumpy dough forms. Once the mixture is well mixed, add in your pecans.
- Pour half of the mixture into the loaf pan. The pan should be no more than two-thirds full.
- Bake for 55 minutes. Remove from oven once done and allow to cool on a wire rack for at least 30 minutes to an hour.
- OPTIONAL: Take the rest of the left over mixture and add it to cupcake liners, top with chocolate chips, and bake for 25 minutes!
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