This Whole Grain Banana Pecan Bread is made with spelt flour and is just as good as your usual banana bread recipe! Feel free to use walnuts to replace the pecans! It’s also dairy-free!
I adjusted this recipe and used spelt flour, so it is whole grain. I want to eat healthier, but I am not willing to give up desserts.
Or desserts that are pretending to be breakfast, like this Banana Pecan Bread!
Sometimes while baking, I opt for coconut oil to get rid of hydrogenated oils.
Healthy fats are “good for you” so I stick with butter for some recipes. Sometimes butter just can’t be replaced.
Virgin coconut oil is usually best, but there are some brands of coconut oil where the refined coconut oil isn’t hydrogenated and is okay to eat.
The lessened coconut flavor is great because sometimes the virgin coconut oil is too much coconut flavor for me, especially when you are trying to develop a recipe with a specific taste in mind.
This post was originally published in 2010. It was my very first recipe post on this blog.
The version you are reading today is very different. I hope you enjoy the new updated (and healthier) recipe!
- 3/4 cups coconut or unrefined sugar
- 1 cup coconut oil, room temperature
- 2 large eggs
- 3 ripe bananas
- 1 tablespoon almond milk
- 1 teaspoon ground cinnamon
- 1 3/4 cup spelt flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 - 2 cups pecans
- Preheat the oven to 325 degrees F.
- Grease a 9 x 5 x 3 inch loaf pan with coconut oil using wax or parchment paper.
- Cream the sugar and coconut oil together in a large mixing bowl until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a small bowl, mash the bananas with a fork.
- Mix in the almond milk and cinnamon.
- In another bowl mix together the spelt flour, baking powder, baking soda and salt.
- Add the banana mixture to the creamed mixture and stir until combined.
- Add dry ingredients and mix until combined.
- Add pecans to batter & mix Pour batter into prepared pan and bake 45 minutes to an hour or until a toothpick inserted in the center comes out clean.
- Set aside to cool on a rack for 15 minutes.
- Remove bread from pan by inverting onto rack and cool completely before slicing.
Adapted from Food Network
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Amount Per Serving: Calories: 516Total Fat: 47gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 37mgSodium: 420mgCarbohydrates: 23gFiber: 6gSugar: 8gProtein: 6g
This post was originally published on October 5, 2010. The photos and recipe have been updated.