This Healthy Banana Pecan Bread is a staple in my house when I have ripe bananas to use up. And once you try it, it’s sure to become a staple for you too!
I’m obsessed with this particular banana bread for two main reasons: it always comes out of the oven so irresistibly moist, and I can never stop at just one piece.
Natural ingredients and substitutions:
For this recipe I used whole wheat (or wholemeal) flour, but you could also use regular all-purpose flour, or a gluten-free all-purpose flour blend. The bananas themselves provide the bulk of sweetness needed, along with a helping hand of pure maple syrup. If you don’t have maple syrup, you could use honey instead. I like to use either rice bran oil or coconut oil for this recipe, but you can also use vegetable oil or a good quality olive oil. To make this recipe vegan replace the eggs with two flax eggs.
Banana Bread Variations:
I’m a big fan of pecans and they work wonderfully in this recipe. But you can easily substitute walnuts, or leave the nuts out altogether if they’re not your preference. You could also mix in chocolate chips, raisins or dried cranberries to name a few. Just note the banana bread typically requires slightly less baking time if there are no mix-ins. I find that it takes around 55 minutes to bake with no mix-ins, compared to around 60 minutes when I do add mix-ins.
Banana bread for anytime the craving hits
This banana bread freezes really well, so you don’t have to worry about finishing it in a certain number of days. I like to slice it up first before putting it into freezer bags. This way I can grab a slice and pop it in the microwave or toaster any time I want some.
A lot of banana bread recipes (especially healthy ones) can turn out dry and lacking in flavor. That’s why I love this recipe so much. The flavor is off-the-charts amazing, and it all comes together in one bowl.
Healthy Banana Pecan Bread
Ingredients
- ⅓ cup rice bran oil see notes
- ½ cup maple syrup
- 2 eggs
- 1 cup mashed ripe bananas about 2 large bananas
- ¼ cup milk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1¾ cups whole wheat flour
- ½ cup chopped pecans
Instructions
- Preheat oven to 325°F (165°C) and grease a 9×5 loaf pan.
- In a large bowl, beat the oil and maple syrup together with a whisk. Add the eggs and beat well, then add the mashed bananas and milk. Whisk to combine.
- Add baking soda, vanilla, salt and cinnamon and whisk to combine. Using a rubber spatula or wooden spoon, stir in the flour until just combined. Mixture will be lumpy. Stir in the pecans.
- Pour the batter into the prepared pan and bake for 55 to 60 minutes, or until a toothpick inserted into the centre comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Cool on rack for at least 20 minutes before slicing.
Notes
- If you don’t have rice bran oil, you can use coconut oil, a high quality vegetable oil or extra-virgin olive oil.
- Store bread in an airtight container at room temperature for up to 3 days. It can refrigerated for up to 7 days. Bread can be frozen for up to 3 months. Slice before freezing and you can defrost individual slices by placing them in the toaster and lightly toasting them.
- Make the recipe vegan by substituting the eggs for flax eggs, and the milk for any plant-based milk or water.
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