Vegan Banana Pecan Bread

By DK on Feb 29, 2012
Healthy Banana Nut Bread Recipe with Maple Syrup
Regular readers must be aware of my penchant for baking with fruits - Whole Wheat Pumpkin BreadGrapefruit Ginger Bread, Beetroot Chocolate Brownies, Very Berry Coffee cake etc etc (just to name a few!!) The craze for it or should I say the necessity arose when I realized that I hardly ate fruits. Dunno why -  taking an apple from the bowl in the center of the table is easy enough - yet it just never happened! Since I was becoming baking crazy anyways, I decided to sneak in some fruits in it. That move started my fruit consumption.
Healthy Banana Nut Bread Recipe with Maple Syrup
Its been years now and I have thankfully improved in that area. I make it a point now to eat some kind of fruit on a regular basis. So much so that, in the recent months, I am enjoying 2-3 different fruits everyday! Did I hear applause? Yeah! Thank you :). I know I have mentioned about it in few posts before - this Banana Coconut Bread started it all. From then on, I have had this love-love relationship with Banana in baking. Be it for a Wholegrain Banana Cake, a Wholemeal Banana Walnut Muffins, or a Banana Chocolate Brownie - it just tastes like million bucks! As if the Banana Breads Recipes in this site aren't enough already, I have another bread for you today with bananas as the star ingredient.
Healthy Banana Nut Bread Recipe with Maple Syrup
This recipe is simplicity personified. And I needed to make it for the sake of my resolution than for my banana passion and of course for the ripe bananas on my counter-top staring at me accusingly. Since this bread does not use refined sugar, I was ecstatic. Though I have used refined white flour, in my defense, I have to say that I have reduced it by 1 cup from the original recipe thereby bumping up the wholemeal flour. There are few other experiments that I am still trying to eliminate white flour, but they are for another post/recipe.  We love this bread and it makes a hearty breakfast bread. Take my suggestion - toast a slice and spread a little butter on it -  you will have the brightest start to the day right at the very first bite!
recipe minimally adapted from modern vegetarian kitchen - peter berley
Basic Information
Prep Time: Under 30 min
Cook Time: 1 to 2 hours
Serves: 4 people
Yield: Makes one 4-by-8 inch loaf.
  • 2 cups Whole Wheat Pastry Flour,
  • 1 cup unbleached All Purpose Flour
  • 1 cup toasted Pecans, roughly chopped (see Tips)
  • 1 tbsp Baking Powder
  • 1-1/2 tsp ground Cinnamon
  • 1 tsp fine Sea salt
  • 3-4 ripe bananas (enough to make 2 cups)
  • 1/2 cup water
  • 1/2 cup Canola/Vegetable Oil
  • 1/2 cup pure Maple Syrup (see Tips)
  • 4 tsp Vanilla extract
1. Pecans: If you don't have Pecans, use Walnuts instead
2. Maple Syrup: You can substitute this with Honey
Preheat Oven 350F. Mash the bananas. Set aside.
Healthy Banana Nut Bread Recipe with Maple Syrup
In a bowl, whisk together the dry ingredients.
Healthy Banana Nut Bread Recipe with Maple Syrup
In another bowl, whisk together the wet ingredients along with mashed bananas. Whisk until well blended.
Healthy Banana Nut Bread Recipe with Maple Syrup
Using a rubber spatula, fold the wet mixture into the dry.
Healthy Banana Nut Bread Recipe with Maple Syrup
Fold in the nuts. Do not over mix. Few lumps are perfectly fine.
Healthy Banana Nut Bread Recipe with Maple Syrup

Pour the batter into a greased 4-by-8 inch loaf pan or 8-inch square baking pan.

Healthy Banana Nut Bread Recipe with Maple Syrup
Bake for 1 hour, or until a toothpick inserted in the middle of the loaf comes out clean.
Healthy Banana Nut Bread Recipe with Maple Syrup
Cool in the pan for 15 minutes before serving. This toasts extremely well and made a hearty breakfast the next day. Healthy Banana Nut Bread Recipe with Maple Syrup
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37 Responses to “Vegan Banana Pecan Bread”
  1. Rekha

    Hi Dk,
    I tried this recipe followed everything same as you cooked except instead of veg oil replaced with coconut oil and instead of maple syrup replaced with honey and the bread tasted awesome. Thanks for sharing.

    Thank you:). Actually just like you, I have started replacing vegetable oil with coconut oil in all my regular baking recipes to equally/at times superior results! –DK

  2. Flame Simcox

    I used 4 over ripe bananas, substituted coconut oil, 3 cups of whole wheat flour, and 2 1/2 cups of chopped pecans in the bread machine for 3 hours. The batter was slightly wet so I added approximately 3/4 cups of oat flakes and about 1/4 cup of ry flakes. The result was a tasty treat that was neither cake nor bread.

  3. Annieb003

    This bread was amazing! We used non pastry flours (whole wheat and all purpose as you suggested) and I substituted coconut oil for veggie (I hear it’s better for us). The bread was devoured in 15 minutes. It was so good! Thank you for the easy recipe!

  4. Cyndi

    To Organic Cent :-D s, no bread need go to waste. Dry bread makes good fillers for other things like ground meat Think pumpkin and ground turkey mixed together and baked) Or dry the pumpkin bread, crumbled it up and use as a crumb crust. YUM!! Love the recipe, thanks!

  5. Vegan Banana pecan bread what a healthy bread it looks delicious, delectable, appealing and very appetizing with juicy pecans, I can smell it now the heavenly smell of fresh baked bread and a cup of coffee. I am in heaven!!!!!!

  6. Divya

    Hi, mine tasted a bit bitter,dont know why,the crust also got hardened due to overcookng .it was done in half hr i guess but since recipe said 1 hr ichecked only when i smelt it burning.i used gas tandoor.any advices…i wud love to try ur othr recipes too.

  7. tina

    Thanks for a wonderful recipe… It was a delicious treat for my diabetic aunt. Can I make it in a Bundt pan?

  8. Joy Roxborough

    :-P Hi. You bread making me hungry! can i use spelt flour in instead of the ones you specified? thanks

  9. kay

    I just put the banana bread in the oven, I’ll let you know how it comes out. The recipe is so simple!

  10. Rebekah Holland

    I made this bread the other day, it was delicious! I replaced the oil with 1/4 cup unsweetened applesauce and I only had almonds, not pecans. Still turned out great! Will be making this again!

  11. I tried the recipe today. It was great! I am new to vegan cooking (2 weeks). I am trying to get the family eating some of the things I am cooking. My husband wanted the bread a little sweeter. How would I increase the sweetness of the bread? How would adding Stevia power work? Any suggestions would be great.

  12. Shelley

    Couldn’t you also use applesauce in place of the cooking oil? I use it alot and it is delicious and moist and healthier than using oil! :) I am also curious if you can use the agave nector in place of the maple syrup or honey? I am definitely going to make this!!!

  13. Shwetha

    I probably come across dumb but I’m new to baking. When you say Whole Wheat Pastry Flour, is it the regular Wheat flour or do you get that separately as that? Please let me know this, thank you

    In the US you get a separate flour named likewise which is finer than regular wheat flour. This type of flour does not make denser baked goods like regular wheat flour does. I think its kind of similar to Indian Chapathi flour/atta flour (labeled 100%wheat flour).–DK

  14. RS

    Hello DK: what a wonderful site and what thrilling endeavors!!! Your site has completely reignited my “cooking spirit”.. I am sure you know how one gets into the rut of things on a daily basis with kids, work, endless chores… etc. just when i was slipping into the convenience of cooking with as little effort as possible(meaning creativity, variety, innovation completely shoved over) I found your site. perhaps it is your preamble to the recipes, or perhaps it’s the way in which recipes are presented.. heck perhaps it’s the step by step picture.. but your site makes me want to cook – wholesome meals made from scratch with amazing variety.

    SO thank you! Know that I enjoy reading your posts. i will keep you posted on recipes i try out form your site.

    And THAT means a lot to me. so thank YOU :) –DK

  15. Natasha

    Can you make muffins with this recipe?

    In my opinion, all breads can be made into muffins and all cakes into cupcakes. Just take care to reduce the cooking time since the miniature versions gets done in much less time –DK

  16. mary

    can I use whole grain pastry flour? I cannot find whole wheat pastry flour.

    I have no idea. I havent come across whole grain pastry flour. If its composition is more or less same as pastry flour then I cannot see any reason why you cannot use it the same way as WW Pastry flour –DK

  17. Mine came out too dense. Argh! I put it in the fridge and will try toasting it tomorrow morning. Hopefully it won’t go to waste…

  18. Shailly

    I tried this recipe yesterday and it turned out to be fabulous..i added raisins and substituted honey for maple syrup. Loved this recipe! :)

  19. sonal

    This is so simple and so yummy! Made it with fine atta and used some honey instead of maple syrup. Thanks for the recipe:)

  20. nivi

    about to try this recipe now. I JUST LOVE YOUR bread basket. Sorry, may not be an apt comment. But im so jealous.

  21. sonia

    I made this yesterday:was yummy inspite of no sugar,butter or eggs.Like you mentioned toasts well too.

  22. I’m eating it right now, it’s SO good!

  23. yingying

    can this recipe be done using a bread maker?

    I do not own a bread maker, hence personally do not have an idea. Your manual might throw more light on the kind of recipes you can make and if this one falls as one, then I guess you can –DK

  24. sheela

    :roll: thanks i love banana i will be sure try to this recipe now i dont have a oven when i will purchase the oven i will be sure try this first recipe. can i make in microwave oven?

  25. I will be sure to try this, I love banana bread.

  26. Subha

    In what temperature it should be baked ?

    Its in very first step. 350F –DK

  27. yingying

    can i check with you the temperature to pre-heat the oven? thanks

    Its in the first step. 350F

  28. This looks delicious and so moist, almost hard to believe that it is vegan. Wonderful.

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