This healthy banana bread recipe is loaded with pecans and cinnamon, and ready in minutes! Topped with a grain-free streusel on top, it’s moist on the inside, and tender on the outside!
You can never have too many banana bread recipes. We love ginger banana bread, cinnamon swirl banana bread and this delicious banana bread with pecans.
Banana bread is popular for good reason- It’s the perfect use of overripe bananas, easy to make, and can be enjoyed at any time of the day. This pecan banana bread is a delicious twist on the classic. Instead of walnuts, pecans are added to the batter. There is also the most glorious cinnamon crunch on top, using a combination of cinnamon and sugar.
This recipe is completely eggless and naturally sweetened, but you’d never tell. It’s paleo and gluten-free, vegan and low carb, and can easily be made keto-friendly!
How to make banana pecan bread
This recipe starts by combining the dry ingredients in a mixing bowl, ensuring it is completely mixed. Once that is done, the next step is to add the melted coconut oil, mashed bananas and flax eggs (or whole eggs) and mixing very well until it is fully incorporated. Using a rubber spatula, you then fold through your pecans before transferring the batter into the lined loaf pan. Then, you’ll sprinkle the top of the banana pecan bread with the cinnamon/sugar mixture, before adding extra pecans. You will then bake it in a pre-heated oven at 180C/350F for 40-45 minutes, or until a toothpick comes out clean. The banana pecan bread is then cooled in the pan completely, before being sliced.
Tips for the BEST banana nut pecan bread
- Do not overbake the banana pecan bread, as it will continue to cook in the loaf pan as it cools.
- Oven makes and models vary. Generally, this banana pecan bread takes 40-45 minutes but can take longer depending on your oven. Insert a skewer into the center of the loaf and remove once the skewer comes out clean.
- This banana bread is eggless, so even if it a little too moist n the middle, it is okay.
- Allow pecan banana bread to cool in the pan completely before slicing, otherwise, it has the risk of falling apart.
- While banana bread will keep at room temperature, this version is best stored in the refrigerator. Cover the banana pecan bread, or keep in a sealed container.
Can I use pecans instead of walnuts in banana bread?
Traditional banana nut bread tends to have chopped walnuts throughout it. To give it a more pronounced pecan flavor, walnuts have been swapped out for pecans, and the top of the banana bread has extra pecans on top.
If you prefer walnuts, feel free to use that instead.
Ingredient swaps and substitutions
- Keto Pecan Banana Bread. Swap out the mashed banana for 1.25 cups of pumpkin puree. Add 2 tablespoons of coconut flour, 1 tablespoon of banana extract and bake slightly longer.
- Flax egg. If you don’t follow an eggless/vegan diet, you can use whole eggs. Use 2 eggs to replace 2 flax eggs.
- Blanched almond flour. Wholewheat flour and oat flour can be substituted, but please be warned- It will not be as fluffy and has the tendency to be a little sunken too.
Can you freeze banana bread with pecans?
Banana pecan bread is freezer friendly and can be frozen either as an entire loaf, or individual slices. If you freeze it as a full loaf, wrap it completely in parchment paper and place it in a ziplock bag. If you prefer individual slices, wrap them individually in parchment paper and like the full loaf, place them in ziplock bags. Frozen banana pecan bread will keep for at least 6 months.
Thaw frozen banana pecan bread overnight in the fridge or at room temperature.
More healthy recipes using overripe bananas
- Flourless Breakfast Cookies
- Banana Bread Breakfast Bars
- 3 Ingredient Flourless Brownies
- Raspberry Banana Bread
- Zucchini Banana Bread
Banana Pecan Bread Recipe
- 2 tablespoon ground flaxseed
- 2 cups blanched almond flour
- 1/4 cup granulated sweetener of choice divided
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoon cinnamon divided
- 1/4 cup coconut oil melted
- 2 large bananas * See post for keto option
- 1 teaspoon vanilla extract
- 1/4 cup pecans
- Prepare your flax eggs by combining the ground flaxseed with 6 tablespoons of water. Set aside for 10 minutes, for a gel to form.
- Preheat the oven to 180C/350F. Line a loaf pan with parchment paper and set aside.
- In a large mixing bowl, combine your almond flour, 2 tablespoons of the sweetener, 1 tablespoon of the cinnamon, baking powder and salt, and mix well. Add your flax eggs (or whole eggs), mashed bananas and coconut oil and mix well, until a thick batter remains. Fold through the pecans, reserving a few to top the bread with.
- Transfer the banana pecan bread batter into the lined pan. Top with remaining cinnamon, sweetener, and pecans. Bake for 40-45 minutes, or until a skewer comes out just clean.
- Remove from the oven and allow to cool in the pan completely, before slicing.
- To store- Store banana pecan bread in a sealed container and keep in the fridge. It will keep fresh for at least 1 week.
- To Freeze- Banana pecan bread is freezer friendly and can be frozen either as an entire loaf, or individual slices. If you freeze it as a full loaf, wrap it completely in parchment paper and place it in a ziplock bag. If you prefer individual slices, wrap them individually in parchment paper and like the full loaf, place them in ziplock bags. Frozen banana pecan bread will keep for at least 6 months.
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
Will be making this asap as I thought banana bread on keto was a definite no.
1. Is the vanilla added to the mixing bowl or to the top of the mixture?
2. Is the nutritional value the same when adding substitutions for the keto version.