Indulge in the Best Moist Vegan & Gluten-Free Pecan Banana Bread
This unbelievably moist and utterly delectable vegan banana bread is generously loaded with crunchy, nutty pecans, delivering an irresistible flavor and texture boost that will have everyone reaching for a second slice!
This post is proudly sponsored by the American Pecan Council! All insights, opinions, and delicious text are 100% my own. Your support for the incredible brands that collaborate with Jessica in the Kitchen means the world to us!
There’s something uniquely comforting and universally adored about banana bread, isn’t there? The magic begins with those perfectly overripe bananas, often neglected on the counter, transforming into a fragrant masterpiece. As it bakes, the sweet, warm aroma fills your home, creating an inviting atmosphere that promises a truly special treat. And the process itself? Simply delightful. You gather your ingredients, mix them together with ease, pour the luscious batter into a pan, smooth the top, and let the oven work its wonder. It’s a remarkably straightforward recipe, yet it yields such extraordinary results. My family are huge enthusiasts, and as the holiday season approached, I was inspired to create a version that truly elevated this classic comfort food to an exciting new level.
As you can undoubtedly tell from the enticing photos, my mission led me to create this spectacular Pecan Banana Bread. The addition of pecans is a game-changer, providing a literal and figurative nutty boost. Each slice offers a delightful, subtle crunch that beautifully complements the soft, moist crumb of the bread. It’s that perfect textural contrast that makes every bite interesting and satisfying. What I particularly love about pecans is how effortlessly they integrate into the batter, making such a profound difference in flavor and texture without any added complexity to the recipe. For those who love to experiment, imagine folding in some dairy-free chocolate chips for an extra layer of sweetness, or swirling in a generous dollop of rich pecan butter – absolutely divine!
If you’ve been following along, you’ll know my kitchen often features pecans in various delightful creations! That’s why I am genuinely thrilled to be partnering with American Pecans for this special post. This collaboration allows me to share with all of you the incredible benefits, the astounding versatility, and the sheer wonder of this magnificent nut. It’s truly fascinating to learn that pecans are the *only* major tree nut truly native to America, making them a unique culinary gem with deep roots in our heritage. From a personal standpoint, I’m simply captivated by their incredible taste, whether enjoyed raw as a quick snack, lightly toasted to enhance their natural oils, or baked into exquisite treats like this banana bread. They’re perfect in any form, and especially glorious when nestled within a warm, fragrant loaf of banana bread.
One of the most inspiring discoveries I’ve made through my partnership with American Pecans is the profound impact of choosing this wonderful ingredient. Every time you enjoy American Pecans, you’re not just savoring a delicious snack; you’re actively supporting thousands of dedicated American farmers who cultivate these incredible nuts. As someone who deeply believes in the power of supporting local businesses and communities, this fact truly resonated with me and touched my heart. It’s a powerful reminder that our food choices can make a real difference. To celebrate the remarkable versatility of pecans and to shine a light on these hard-working farmers, the American Pecan Council is hosting the first-ever Pecan-A-Thon. This promises to be an entertaining and engaging variety show, featuring the talented actress and comedian Wendi McClendon Covey, all dedicated to showcasing the endless possibilities of pecans in cooking and baking. It’s a fun and informative way to learn more about this incredible nut and the people behind it.
Mark your calendars because the show goes live on November 20th on their official website – you absolutely won’t want to miss it! Of course, I’ll be sharing all the details and reminders on my Instagram and Facebook pages, so you’ll be among the first to know as soon as it premieres. They’ve also launched a fantastic initiative called #PledgePecans, which I absolutely adore. It’s a delightful and simple promise to incorporate at least one pecan-friendly recipe, beyond the traditional pecan pie, into your holiday feast. This isn’t just a fun culinary challenge; it’s a meaningful way to extend your support directly to local pecan growers and their families, ensuring their vital work continues to thrive. It’s a true win-win situation: you get to enjoy incredibly delicious new dishes on your holiday table, and you contribute to a cause that truly matters. So, by baking and sharing this divine Pecan Banana Bread, you’re not only creating a memorable treat but also actively participating in this wonderful pledge. It’s a delicious way to give back, my friends!
Maintaining my commitment to inclusive baking, I ensured this Pecan Banana Bread is completely gluten-free and vegan. However, I promise you, with the beautiful and thoughtful blending of ingredients, you would truly never guess! The texture is perfect, and the flavor is rich and satisfying, proving that dietary restrictions don’t mean sacrificing deliciousness. A critical tip for achieving the best banana bread is to use bananas that are exceptionally ripe—ideally, those with almost entirely black skins. This ensures maximum natural sweetness and moisture, which are key to a truly decadent loaf. While I generally prefer fresh, very ripe bananas, if you find yourself with frozen bananas, they can certainly work! Just be sure to thaw them completely and thoroughly pat away any excess liquid with a few kitchen towels before mashing. This prevents the batter from becoming too watery, preserving that perfect moist consistency.
I genuinely hope this Pecan Banana Bread brings immense joy to your kitchen and becomes a beloved addition to your holiday tables (and maybe even makes it there in one piece before it’s devoured!). It’s perfect for breakfast, a delightful snack, or a sweet finish to any meal. This recipe truly embodies the spirit of homemade goodness and shared celebrations. P.S. Get ready for another exciting recipe coming your way tomorrow, also featuring the wonderful American Pecans! Here’s a little hint to spark your excitement: it involves cookies!
Pecan Banana Bread (Vegan & Gluten-Free)
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Ingredients
- 10 ounces gluten-free baking flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 flax eggs, or your preferred vegan egg substitute
- 1 cup organic brown sugar, or coconut sugar for a refined sugar-free option
- 1/2 cup melted coconut oil
- 1/2 vanilla bean, scraped, or 1 teaspoon pure vanilla extract
- 1/2 cup thick vegan yogurt
- 3/4 cup mashed very ripe bananas, ideally with black skins for maximum sweetness and moisture
- 1 cup raw pecan pieces, finely chopped
- Extra pecan pieces for topping (optional)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Prepare a 9 x 5-inch loaf pan by lightly greasing and flouring it with gluten-free flour, or lining it with parchment paper for easy removal. Set the prepared pan aside.
- In a medium-sized mixing bowl, sift together the gluten-free flour blend, baking powder, baking soda, and sea salt. Whisk these dry ingredients thoroughly to ensure they are well combined and evenly distributed, creating a light and airy base for your bread.
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), combine the prepared flax eggs (or your chosen egg replacer), organic brown sugar, and melted coconut oil. Mix these wet ingredients together for approximately 2 minutes on medium-low speed until the mixture is light and creamy.
- Add the scraped vanilla bean seeds (or vanilla extract), vegan yogurt, and the mashed ripe bananas to the wet mixture. Continue to mix for another 2 minutes on medium-low speed. Periodically scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are fully incorporated and no dry spots remain.
- Gradually add half of the sifted dry ingredients mixture to the wet ingredients. Mix on low speed for about 30 seconds, just until combined. Then, add the remaining dry ingredients mixture and mix for another 30 seconds, ensuring the batter is homogeneous but being careful not to overmix.
- Remove the bowl from the mixer. Gently fold in the chopped raw pecan pieces into the batter using a spatula. Mix just until the pecans are evenly distributed throughout the thick, rich batter. The batter should have a wonderfully thick consistency.
- Carefully pour the banana bread batter into your prepared loaf pan. Use your spatula to gently smooth the top surface of the batter. If desired, sprinkle a few extra pecan pieces on top for a beautiful, crunchy finish.
- Bake the banana bread on the top rack of your preheated oven for approximately 60 minutes. To check for doneness, insert a toothpick into the center of the loaf; it should come out with a few moist crumbs attached. Avoid baking until the toothpick is perfectly clean, as this can result in a dry loaf. Begin checking your banana bread around the 50-minute mark, as oven temperatures can vary.
- Once baked, remove the banana bread from the oven and allow it to cool in the pan for 10 minutes. This allows the bread to set and prevents it from crumbling. To transfer the bread to a wire rack, gently place the wire rack directly on top of the loaf pan, then carefully hold the sides of the pan and flip it over. Remove the pan, then gently flip the bread right side up onto the rack. Alternatively, you can carefully invert the pan into your hand, then flip the bread over and place it on the wire rack.
- Allow the bread to cool completely on the wire rack before slicing. This is crucial for achieving clean slices and the best texture. Once cooled, slice as desired and enjoy your delicious, homemade Pecan Banana Bread!
Notes
If you are unable to find vegan yogurt, a suitable substitute is thick, full-fat canned coconut cream. Make sure it’s well-chilled, then scoop out the thick cream from the top of the can.
For an extra flavor dimension, lightly toast your pecan pieces before folding them into the batter. This enhances their natural nuttiness.
Ensure your bananas are truly overripe (black spots/skins) for the sweetest, most moist result. If they aren’t quite there, you can speed up the ripening process by baking them on a sheet pan at 300°F (150°C) for 15-30 minutes until skins are black.
Disclaimer: While jessicainthekitchen.com strives to provide accurate nutritional information, please note that these values are estimates. Actual nutritional content may vary based on specific product brands used, preparation methods, and other factors. Jessicainthekitchen.com will not be held responsible for any loss or damage resulting from reliance on this nutritional information. If you are following a specific dietary regimen or have health concerns, please consult a qualified healthcare professional or registered dietitian.