this banana loaf has a unique twist as it’s made using raw pecans, resulting in a subtle but extremely delicious flavour!

I kept this banana bread simple on purpose, it just taste better that way. And believe me I tried adding things to the recipe as I was testing it – including a crumb topping. Somehow, it was just better without all the bells and whistles. A simple topping-free loaf made with extra ripe bananas, raw pecans and coconut flour. The texture is perfection, as is the flavour. Although pecans can be expensive (especially if you’r recipe testing lolol), they are one of my favourite nuts to bake desserts with, I find the flavour is incomparable. You could probably sub in almond flour (although I haven’t actually tried that), but the pecans offer something to the taste that is subtle and a bit inexplainable, but you’d miss it if it wasn’t there!

All that to say, this banana bread is simple and yet not. It also has a bit of a darker colour than your average banana bread because of the pecans. I used 1/3 cup of honey, just enough to give it that perfect amount of sweetness alongside the bananas. You only need nutmeg and cinnamon as far as spices go, and then a bit of vanilla extract, baking soda and eggs, and that is pretty much the entire recipe in a line!

banana pecan bread (grain free & refined sugar free)

It’s one of those recipes I devoured (by myself I might add) in the span of two days (??) and I am excited to make again. One of those recipes I like to keep too-ripe bananas in the freezer specifically for. It’s also fantastic as a breakfast companion or a dessert piece – it goes well with yogurt and coffee alike. Who doesn’t love a treat with their morning coffee?

Grab the full recipe below and let me know if you try making it in the comments, I’d love to hear how it turned out! You can find me on IG with more daily grain free inspo.

A few related recipes if you’re looking for some more yummy baking ideas:

banana pecan bread: ingredients

1 cup raw pecans
1/4 cup coconut flour
2 very soft/ripe bananas
1/3 cup honey
1 tsp pure vanilla extract
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
4 eggs

banana pecan bread: how to

blend the pecans with the coconut flour, baking soda, cinnamon, and nutmeg until it’s well combined and resembles a flour texture.
add in the bananas and pulse until well combined.
add in the honey, vanilla and eggs, and pulse.
once all smooth, pour into a loaf pan that’s lined with parchment paper.
bake at 350 for an hour and five minutes.
let cool entirely before slicing!

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