Pecan Topped Banana Bread (Dairy-free, Egg-free, Vegan)

I originally posted our Pecan Topped Banana Bread on the blog way back in 2015 and, to this day, it remains our family’s favourite banana bread recipe! It has a beautiful soft texture (definitely more cake-like than bread!) and cinnamon-spiced flavour. I especially love the pecan topping which adds a tasty crunch to every mouthful.

Five years old, this web page was in desperate need of a makeover, so I’ve spent this afternoon giving it some love, brightening up the photos and adding a printable recipe insert. 

For those of you that have a copy of the Bit of the Good Stuff Cookbook, this recipe can also be found on p159… it was definitely one I had to include in the book!

For banana bread, you want to use over ripe bananas – the blacker the better – so if you’ve got some bananas languishing in the fruit bowl, this is the perfect way to use them up! 

In the centre of the loaf, I’ve added some chopped dates for a touch of caramel-like sweetness. If you wish, you could sub some of the dates for chopped nuts instead. Pecans or walnuts work especially well! 

Pecan Topped Banana Bread

Though I’ve given this loaf the traditional name of ‘banana bread’, it’s so sweet and moist that it’s definitely more cake-like than bread. I find it makes a lovely afternoon ‘pick me up’ with a cuppa. Kids love it too and it makes a great after-school treat.
Hands-on Time 15 mins
Total Time 2 hrs
Course Afternoon Tea, Elevenses, Snack, Treat
Cuisine English
Servings 8

Ingredients
  

  • 3 over-ripe medium bananas sliced
  • 58 ml / ¼ cup organic rapeseed (canola) oil (or any other neutral flavoured oil)
  • 80 g / ⅓ cup golden caster sugar or coconut sugar
  • tsp vanilla extract
  • 210 g / 1½ cups fine wholemeal (whole wheat pastry) flour or chapatti flour
  • tsp baking powder
  • ½ tsp bicarbonate of soda (baking soda)
  • 3 tsp ground cinnamon
  • ¼ tsp salt
  • 90 g / ½ cup pitted dates chopped
  • 45 g / ⅓ cup pecans chopped

Instructions
 

  • Preheat the oven to 180C (160C fan) / 350F. Grease and line a 2lb loaf tin with non-stick baking paper or use a non-stick loaf liner.
  • Place the sliced banana, oil, sugar and vanilla extract in a food processor and whiz until smooth (alternatively use a bowl and hand blender).
  • Sift the flour, baking powder, bicarbonate of soda, cinnamon and salt into a large mixing bowl. Tip any remaining wheatgerm from the sieve into the bowl. Stir to combine. Make a well in the middle and pour in the banana mixture. Gently stir until thoroughly combined. Stir in the dates. Tip the mixture into the prepared tin and level with the back of a spoon. Sprinkle the pecans on top and lightly press them into the batter.
  • Bake for 55 minutes, or until a skewer inserted through the middle comes out clean. Leave in the tin for at least 30 minutes, then transfer to a wire rack until completely cooled.
  • Stored in an airtight container, the loaf will keep for five days in the fridge. It also freezes well.
Keyword Banana Bread, Plant-Based, Vegan Cake, Vegan Treats

Pin for later ⬇️

If you make this Banana Bread (or any other recipes on our blog), I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media and they will find their way to me. You can also connect with me on my social media channels here: InstagramTwitterFacebookPinterest.   

With love,

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