This moist and delectable banana bread is loaded with nutty pecans for a flavour boost! It’s so good that you can’t have just one slice!

Sliced banana bread on a cloth, surrounded by pecans. - 1

Isn’t banana bread the best? The overripe bananas, the sweet smell wafting through your home. The ease of making and slicing. I mean, you mix all the ingredients together, pour into a pan, smooth and bake. Couldn’t get easier. My family is the biggest fan and I really wanted to make a holiday version that took it up a notch.

Overhead view pecans in a bowl. - 2 Overhead view pecans in a bowl. - 3

As you can see by the photos, I went with a Pecan Banana Bread. The pecans really add a literal nutty boost, and a delicious slight bite to each slice. I love that although they make such a delicious difference, they’re as easy as just adding into the batter. You could even add chocolate chips here too, or a generous swirl of pecan butter (YUM).

As you guys might have realised, I have a lot of pecan recipes! I’m really excited to be partnering with American Pecans for this post to share with you guys the benefits, versatility and straight up, the wonders of this gorgeous nut, which is actually the only major tree nut native to America. Personally, I just love that they taste amazing raw, toasted or baked. Like, I can snack on them either way, and definitely in beautiful banana bread.

Banana bread batter in a baking dish, next to a bowl of pecans. - 4 Banana bread batter in a baking dish, next to a bowl of pecans. - 5

One of the really interesting things that I’ve learned while partnering with American Pecans is that every time you enjoy pecans, you’re actually supporting thousands of American farmers. You know I’m all about supporting local, so this fact really touched my heart. Because of this, they’re hosting the first-ever Pecan-A-Thon . It’s an entertaining variety show to celebrate the versatility of pecans, starring actress and comedian Wendi McClendon Covey.

The show goes live on November 20 th on their website so be sure to check it out! I’ll of course be sharing it on my IG and FB page so you guys know as soon as it goes live. They also have a really cool hashtag #PledgePecans which is basically a fun promise to add one pecan-friendly recipe other than pecan pie to your holiday table in an effort to support local pecan growers and their families. LOVE this – since it not only helps, but ends up making for a super tasting holiday table too. So of course making these divine Pecan Banana Bread means that you’re taking part in that pledge. Win, win friends.

Overhead shot of banana bread, topped with pecans. - 6 Overhead shot of banana bread, topped with pecans. - 7

Of course I kept this Pecan Banana Bread gluten free, but you would never know because of the beautiful blending of ingredients. Make sure that your banana is super ripe, like black skin. I prefer to not use frozen to thawed bananas since they are so watery, but if you just pat the excess liquid with a some kitchen towels.

I hope you enjoy this Pecan Banana bread friends and that it makes it to your holiday tables (in one piece)! P.S. I’m coming out with ANOTHER recipe tomorrow with American Pecans, so look out for that! Hint: it’s cookies!

Top down view of a slice of banana bread, with a pat of butter on top. - 8 Top down view of a slice of banana bread, with a pat of butter on top. - 9 This moist and delectable banana bread is loaded with nutty pecans for a flavour boost! It's so good that you can't have just one slice! via https://jessicainthekitchen.com - 10

Ingredients

  • 10 ounces Gluten Free Baking Flour Mix
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 flax eggs , or 2 vegan egg substitutes
  • 1 cup organic brown , or coconut sugar
  • 1/2 cup coconut oil
  • 1/2 vanilla bean , or 1 teaspoon vanilla extract
  • 1/2 cup vegan yogurt
  • 3/4 cup mashed bananas , very ripe bananas - black skin if possible
  • 1 cup raw pecan pieces , chopped
  • Extra pecan pieces for topping

Instructions

  • Preheat the oven to 350 degrees F. Flour and butter/prepare your 9 x 5 banana bread pan. Set aside.
  • In a medium sized bowl, sift the gluten free flour mix, baking powder, baking soda and sea salt and whisk to combine.
  • In a mixer attachment bowl, add the flax eggs/ egg replacer , sugar and coconut oil. Mix together for about 2 minutes on medium-low speed.
  • Scrape the vanilla bean or pour the extract and add to the mixture. Add the vegan yogurt and the mashed bananas and mix everything together for 2 more minutes on medium low speed, scraping down the sides and bottom to ensure everything is combined.
  • Add in ½ of the dry ingredients mixture, combine for 30 seconds, and then add in the rest of the dry ingredients mixture. Mix again for another 30 seconds, ensuring everything is combined.
  • Remove bowl from mixer and fold in the raw pecan pieces into the batter until evenly distributed. The batter should be thick.
  • Add the batter to the banana bread pan and use your spatula to smooth down the top. Sprinkle some pecan pieces on top.
  • Bake the banana bread on the top shelf of your oven for 60 minutes, until a toothpick comes out with a few crumbs. You don’t want it to come out clean, so watch your banana bread from about 50 minutes depending on your oven.
  • Remove from oven and allow to cool for 10 minutes in pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn right side up. You can also turn the pan over into your hand, and then flip right side up and place on a wire rack.
  • Allow the bread to cool completely. Slice as desired. Enjoy!

Notes

Overhead view of moist and delectable banana bread, sliced, on a table. - 11

Pecan Banana Bread

Ingredients

  • 10 ounces Gluten Free Baking Flour Mix
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 flax eggs or 2 vegan egg substitutes
  • 1 cup organic brown or coconut sugar
  • 1/2 cup coconut oil
  • 1/2 vanilla bean or 1 teaspoon vanilla extract
  • 1/2 cup vegan yogurt
  • 3/4 cup mashed bananas very ripe bananas - black skin if possible
  • 1 cup raw pecan pieces chopped
  • Extra pecan pieces for topping

Instructions

  • Preheat the oven to 350 degrees F. Flour and butter/prepare your 9 x 5 banana bread pan. Set aside.
  • In a medium sized bowl, sift the gluten free flour mix, baking powder, baking soda and sea salt and whisk to combine.
  • In a mixer attachment bowl, add the flax eggs/egg replacer, sugar and coconut oil. Mix together for about 2 minutes on medium-low speed.
  • Scrape the vanilla bean or pour the extract and add to the mixture. Add the vegan yogurt and the mashed bananas and mix everything together for 2 more minutes on medium low speed, scraping down the sides and bottom to ensure everything is combined.
  • Add in ½ of the dry ingredients mixture, combine for 30 seconds, and then add in the rest of the dry ingredients mixture. Mix again for another 30 seconds, ensuring everything is combined.
  • Remove bowl from mixer and fold in the raw pecan pieces into the batter until evenly distributed. The batter should be thick.
  • Add the batter to the banana bread pan and use your spatula to smooth down the top. Sprinkle some pecan pieces on top.
  • Bake the banana bread on the top shelf of your oven for 60 minutes, until a toothpick comes out with a few crumbs. You don’t want it to come out clean, so watch your banana bread from about 50 minutes depending on your oven.
  • Remove from oven and allow to cool for 10 minutes in pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn right side up. You can also turn the pan over into your hand, and then flip right side up and place on a wire rack.
  • Allow the bread to cool completely. Slice as desired. Enjoy!

Notes

Nutrition

Pecan Banana Bread https://jessicainthekitchen.com/pecan-banana-bread-vegan-gluten-free/ November 15, 2018

These Maple Pecan Sugar Cookies are loaded with nutty pecan butter flavour! They are topped with a Maple Pecan Frosting, and perfect for your holiday table!

pecan cookies on a white plate close up shot - 12

Last year I totally fell I love with sugar cookies. The holidays are always been my favourite time of year – filled with lots of beautiful decorations, love, laughter and so much joy, and I feel like the icing on top (almost literally) was sugar cookies. The fact that they come in so many beautiful shapes and sizes have always mesmerised me, and now I can partake in the fun!

I was trying to decide what kind of sugar cookies to make for this year, and after a brief perusing of my posts I knew. Turns out – I really like pecans! So I decided to make Maple Pecan Sugar Cookies! I wanted to amp up the pecan flavour, and boosted the cookies with pecan butter. Let me tell you – BEST decision ever. Each cookie is loaded with delicious pecan flavour, which also contributes to that beautiful crackly look in the cookies.

Pecans in a bowl, with loose pecans next to them. - 13

As if the pecan butter cookies aren’t amazing enough, these cookies are then topped with a Maple Pecan Frosting. It really turns the cookies into a kind of festive, fun masterpiece that looks beautifully on all tables.

Speaking of delicious pecans, I’m partnering with American Pecans again for this post to share with you about the many benefits of pecans. I know – two recipes in a row?! It’s a miracle. The great things about pecans (aka the Original Supernut) is that they’re a pretty nutrition dense nut. While they are usually considered a dessert nut, pecans are among the highest in “good” monounsaturated fats, and have plant-protein, fiber, flavonoids, and essential minerals. Like I mentioned yesterday, they are the only major tree nut indigenous to America. Another fun fact: While you’re enjoying your yummy pecans you’re actually helping to support those pecan farmers and their family.

Pecan butter in a glass, with a gold spoon. - 14

It was brought to my attention that it’s actually been a tough year for those farmers, which is why I really love the initiative by American Pecans. Like I mentioned yesterday – they’ll be launching the Pecan-a-Thon – an entertaining variety show, to encourage people to #PledgePecans. The pledge is basically promising to add one pecan-friendly recipe other than pecan pie to your holiday table – to spread the love of baking/cooking whilst supporting local pecan growers and their families. Definitely a hashtag I can get right behind. P.S. need an idea to pledge? These Maple Pecan Sugar Cookies! The Pecan-a-Thon goes live on November 20 th at 10 a.m. EST on AmericanPecan.com/PledgePecans to with a whole lot of holiday dishes so be sure to check it out!

closeup shot of maple pecan cookies laying on a white plate - 15

I hope you guys enjoy and eat these up! P.S. 2 – remember to visit AmericanPecan.com/PledgePecans and #PledgePecans!!

These Maple Pecan Sugar Cookies are loaded with nutty pecan butter flavour! They are topped with a Maple Pecan Frosting, and perfect for your holiday table! via https://jessicainthekitchen.com - 16

Ingredients

Pecan Butter

  • 2 cups fresh pecan halves
  • Pinch sea salt
  • Pinch cinnamon

Pecan Butter Sugar Cookies

  • 1 cup + 2 tablespoons oat flour
  • 1/4 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon cinnamon
  • ¼ teaspoon sea salt
  • 2 tablespoons coconut oil
  • ¼ cup + 2 tablespoons pecan butter from above
  • 1/2 cup organic brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 flax egg , 1 tablespoon flax seeds + 3 tablespoons of water, mixed and in fridge for 15 minutes before

Maple Pecan Frosting

  • 1/4 cup pecan butter
  • 2 teaspoons maple syrup
  • 1/4 teaspoon vanilla extract
  • 1/4 cup pecan milk
  • Pecan halves and pecan pieces , for topping

Instructions

Pecan Butter

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
  • Add the pecans to the baking sheet and toast for 5 minutes. This helps to give the pecans a fragrant smell and to warm up the oils in the pecans.
  • Add to a food processor with sea salt and cinnamon. Pulse on low or high until combined into a nut butter, stopping to scrape down the sides down as necessary, for about two to eight minutes, depending on your machine. You can store the rest in your fridge or on the counter.

Pecan Butter Sugar Cookies

  • In a small bowl, add the oat flour, xantham gum, baking powder and baking soda, cinnamon and sea salt. Whisk together thoroughly. Set aside.
  • In a large bowl, add the coconut oil, pecan butter and the brown sugar. With a standing mixer or a hand mix, until thoroughly incorporated, about 3 minutes. Add the vanilla extract and the flax egg. Blend until thoroughly incorporated, scraping down sides, for about 3 minutes. Add the dry ingredients to the wet in two batches, and mix with mixer until incorporated. Scrape down the sides to gather all the dough and gently fold in.
  • Form dough into a large ball or two smaller balls and cover with Saran wrap. Place in the fridge for at least 1 hour to set up.
  • Preheat oven to 350 degrees F. Remove Saran Wrap and scoop 1 tablespoon out of the dough for each cookie. Roll slightly between fingers to form a ball. Place out dough ball on a lined cookie sheet, leaving adequate space between each.
  • Bake for 12-15 minutes: 12 for slightly softer, 15 for firmer. Remove and let cool slightly. Serve with Maple Pecan Frosting below and enjoy!!

Maple Pecan Frosting

  • While the cookies are baking, mix together all the ingredients in a small pan over medium low heat to combine. Whisk vigorously for about 5 minutes until thick and incorporated and allow to cool completely in the fridge for about 30 minutes. Spread over cookies, then sprinkle pecan halves and pecan pieces over the top of the cookies. Enjoy!