Description
This easy banana pecan bread is a moist, fluffy, and healthy twist on classic banana bread. Made with ripe bananas and crunchy pecans, it’s perfect for breakfast, snacks, or dessert!
Ingredients
- 3 large overripe bananas, mashed
- 2 large eggs
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a large mixing bowl, whisk together the mashed bananas, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
- In another bowl, combine the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chopped pecans.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best flavor and natural sweetness.
- You can swap pecans with walnuts or omit for a nut-free version.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- The bread can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 9g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 27mg
