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Healthy Banana Pecan Bread

A deliciously moist banana bread filled with pecans and made with no refined sugar or flour.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Quick bread
Cuisine: American
Servings: 1 loaf

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 9x5 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

  1. If you don't have rice bran oil, you can use coconut oil, a high quality vegetable oil or extra-virgin olive oil.
  2. 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.
  3. Make the recipe vegan by substituting the eggs for flax eggs, and the milk for any plant-based milk or water.