Pecans in banana bread? It’s officially a thing. Say bye-bye to walnuts and welcome what’s new. The changes don’t stop there, though. Gluten-free almond and oat flours up the nuttiness. Plus, butter is replaced with ghee and coconut oil to ease lactose-intolerant tummies. Before you go nuts, though, it’s important to note that these changes are marginal at best. You still get a moist center, crisp edges and loaves of sweet banana flavor – all tradition has not been lost.
Pecan Banana Bread
- Preheat oven to 350 degrees F and coat a 9-inch loaf pan with non-stick cooking spray or coconut oil.
- In a food processor, blend all ingredients until smooth.
- Add chopped pecans and stir to incorporate.
- Pour batter into prepared loaf pan, top with more pecans (optional) and bake 60 – 80 minutes, or until a toothpick comes out clean.