Healthy Banana Pecan Bread

Bananas. You buy a bunch, you’re sure you’ll eat them, then they get too ripe and you have to make a tough decision. Freeze them to add to your smoothies, eat them too ripe, or make banana bread. The third option is the one I chose today. I made a Healthy Banana Pecan Bread. Keep reading or jump to the recipe.

I’m a cake baker by trade. So, I usually use my bananas for cake, not bread. When my husband asked me if I could make banana bread, I had to look around to see what ingredients I had available. Then, I looked up a recipe and came across an organic banana nut bread recipe by Wholestyle Nutrition. This is the moistest banana bread I’ve ever had!

Now, if you’re looking for a very sweet banana bread, this is not it. I’ve been cutting out sugar from my regular diet for a while now, so I wanted to find a recipe that was low on the sweet factor. The original recipe calls for 1 Tbsp of raw honey, but I added 2 Tbsp and 1 Tbsp of coconut sugar. That made the banana bread sweet enough for Jeremy, but not overly sweet for me. Personally, I could’ve gone without the coconut sugar.

Another thing I want to mention is that this recipe is high fat. Another adjustment to the original recipe was that I added a bit more coconut oil. That’s what makes it so moist. Coconut oil is a healthy fat and I recommend using it whenever you can substitute other fats for it.

I hope you enjoy this banana bread as much as we did!

HEALTHY BANANA PECAN BREAD RECIPE

This is a moist banana bread, perfect for a healthy snack. It’s dense, filling, and not overly sweet. Making it perfect if you’re trying to cut back on sugar.

INGREDIENTS

• 2 large ripe bananas, mashed
• 1/2 cup organic virgin coconut oil, melted and cooled
• 2 Tbsp raw unfiltered honey
• 1 Tbsp organic coconut sugar
• 1 tsp alcohol-free vanilla extract
• 6 large eggs
• 1/2 cup coconut flour
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1/4 cup pecans, crushed

STEP #1

Mash bananas and set them aside. Preheat oven to 325°.

STEP #2

In a medium or large bowl, add coconut oil, coconut sugar, raw honey, vanilla, and eggs, and mix well.

STEP #3

In a small bowl, mix coconut flour, baking soda, and sea salt.

STEP #4

Combine dry ingredients in the small bowl with the wet ingredients in the large bowl. Mix until there are no clumps.

STEP #5

Add in mashed bananas and 1/4 cup of crushed pecans until well combined. You can leave a few pecans to sprinkle on top of the bread. Or feel free to add more pecans!

STEP #6

Pour batter into a 5 x 9-inch bread pan, sprinkle crushed pecans on top.

Bake at 325° for 40 minutes in a convection oven (50 minutes in a conventional oven), or when lightly brown on top and a toothpick inserted comes out clean.

STEP #7

Enjoy!

Comment at the bottom of this post to let me know what you think of this recipe. Plus, don’t forget to download the Fit and Healthy Conversions cheat sheets, they come in very handy to have in the kitchen when you’re baking!

5 from 1 vote

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HEALTHY BANANA PECAN BREAD RECIPE

This is a moist banana bread, perfect for a healthy snack. It's dense, filling, and not overly sweet. Making it perfect if you're trying to cut back on sugar.

AUTHOR: Catherine Baez Sholl

INGREDIENTS

• 2 large ripe bananas mashed
• 1/2 cup organic virgin coconut oil melted and cooled
• 2 Tbsp  raw unfiltered honey
• 1 Tbsp organic coconut sugar
• 1 tsp  alcohol-free vanilla extract
• 6 large eggs
• 1/2 cup coconut flour
• 1/2 tsp  baking soda
• 1/2 tsp  sea salt
• 1/4 cup pecans crushed

INSTRUCTIONS

1. Mash bananas and set them aside. Preheat oven to 325°.
2. In a medium or large bowl, add coconut oil, coconut sugar, raw honey, vanilla, and eggs, and mix well.
3. In a small bowl, mix coconut flour, baking soda, and sea salt.
4. Combine dry ingredients in the small bowl with the wet ingredients in the large bowl. Mix until there are no clumps.
5. Add in mashed bananas and 1/4 cup of crushed pecans until well combined. You can leave a few pecans to sprinkle on top of the bread. Or feel free to add more pecans!
6. Pour batter into a 5 x 9-inch bread pan, sprinkle crushed pecans on top. Bake at 325° for 40 minutes in a convection oven (50 minutes in a conventional oven), or when lightly brown on top and a toothpick inserted comes out clean.
7. Enjoy!

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