Pecan Pie Banana Bread is my new favorite way to prepare banana bread. Gluten free and filled with rich, winter spices, this Pecan Pie Banana Bread makes the perfect snack or breakfast.
I hope you all had a wonderful Thanksgiving (to my American peeps)! I certainly did. Although it was absolutely crazy and SO much happened, it was wonderful. My dear friend had a baby on Tuesday morning, we drove to St. Louis where political unrest was all over the news 24/7, I got to meet up with a friend and squeeze HER baby (in a good way), my brother announced that he eloped, I made the most amazing turkey of my life and everyone agreed…
Yes, lots of things.
And currently? I’m watching my husband try to add more lights to our Christmas tree even though we already hung up all of the ornaments…and he’s singing a crude version of Joy to the World. Ah, Christmas!
I’m also on a sudden healthy-food-surge. I always eat incredibly healthy, but I’m suddenly tempted to go overboard on juices and smoothies and veggie soups. Spa mode over here. We’ll see how long this lasts (judging by the chocolate chips I just ate, it’s probably already on the way out).
I can’t wait to share this recipe with you. It’s gluten free and really fluffy. And it tastes like the best hybrid of Pecan Pie and Banana Bread. So homey and warm and perfect for winter snacking. My husband has a deep love of banana bread, and so it didn’t surprise me that this loaf was gone in 3 days. Good things don’t stick around too long in my house.
I tried to decorate the top so it’d be like a pecan pie, all of the pecans on top. But it didn’t work out. I was going for a pattern of 2 rows, 1 row, 1 row, 2 rows (if that makes any sense), but once it baked and rose, the pecans all shifted and got funky up there. Sorry. Oh well. Still tastes amazing. You may have better luck with your pattern (or not even attempt it and not look like a crazy like me).
- 3 bananas, very ripe
- ½ cup coconut butter spread (or butter), softened
- ¼ cup coconut sugar
- ¼ cup molasses
- 2 eggs
- 2 cups minus 1 Tbs. gluten free flour blend
- 1 Tbs. starch (I used Tapioca)
- 1 tsp. baking soda
- ¼ tsp. nutmeg
- ¼ tsp. cloves
- 1 Tbs. vanilla bean paste (or extract)
- ½ cup chopped pecans
- extra pecans for decorating
- Preheat your oven to 350 deg F. Spray your loaf pan with nonstick spray.
- In a large bowl, with a hand mixer, mix the bananas and coconut butter spread until smooth. Then add the sugar and molasses and mix for a minute. Then add the eggs and mix until smooth. Add all of the dry ingredients and carefully mix until just combined. Stir in the chopped pecans.
- Decorate the top with extra whole pecans if you wish.
- Bake for 1 hour, or until a test stick comes out clean.
- Let cool and turn out onto a cooling rack to cool completely. Cut, serve, enjoy.
- Save banana bread, wrapped well with plastic wrap, for 5 days in the fridge.