Pecan Banana Bread

Jasmine Schmalhaus - The Upside Blog |

by | Updated: December 4th, 2016

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.

Banana-Nut Bread Recipe with Pecans

Pecan Banana Bread


2 ripe bananas
2 cups oat flour
¼ cup almond flour
½ cup light brown sugar
1 tsp. baking powder
1 tsp. vanilla
2 Tbsp. coconut oil
1 Tbsp. ghee
4 eggs
½ cup chopped pecans, plus some for topping


  1. Preheat oven to 350 degrees F and coat a 9-inch loaf pan with non-stick cooking spray or coconut oil.
  2. In a food processor, blend all ingredients until smooth.
  3. Add chopped pecans and stir to incorporate.
  4. Pour batter into prepared loaf pan, top with more pecans (optional) and bake 60 – 80 minutes, or until a toothpick comes out clean.