Pecan Banana Bread – Easy, Healthy, Vegan

Corn-free / Dairy-free/ Egg-free / Legume-free / Peanut-free / Sesame-seed-free / Soy-free / Vegan / Oral Allergy Syndrome safe
Note: contains GLUTEN and NUTS, but can be made nut-free

Pecan banana bread loaf just out of the oven
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The story behind this easy healthy vegan banana bread

One thing we love doing on the weekend is to wake up and have coffee with something sweet while watching the news or planning our day. While this is a relaxing and pleasant way to start the day, it usually involves processed food (this girl loves her imported French biscuits!), and therefore those little bits of eggs and dairy that I should be staying away from, as well as added sugar…

Although the amount of eggs and dairy in a single cookie would not get me sick, buying packaged food means that we cannot be certain of everything that has been involved in the making of those cookies. This is very important to me as I have been trying to use more produces and natural products, and minimize the amount of artificial substances that I put in my body. In addition, since we cannot control the number of allergens that processed food has been in contact with, we cannot always safely share this little weekend routine with every friend or family member who might visit us.

So I had been looking for the best of both worlds, sweet while safer and healthier, and decided to give banana bread a try…

Slice of pecan banana bread

The health benefits of this recipe


Bananas are famous for being the perfect food for athletes as they are high in easily-digested carbs and minerals, which provide much-needed fuel to those practicing sports that require endurance.

Although I don’t work out a lot, I eat bananas nearly every day because, in addition to what I just mentioned, they are rich in potassium and vitamins, and contain good amounts of fiber and protein. Plus, they contain zero cholesterol and less than 1% fat.

The potassium in bananas is essential in helping you maintain healthy blood pressure levels, as it contributes to relieving tension in your arteries and veins; their dietary fibers play a major role in ensuring intestinal and digestive health; and their antioxidants can help reduce the risks of some diseases.


Why did I choose pecans? Well… mostly because many banana breads include chocolate chips or walnuts, and I did not want my recipe to be like everyone else’s.

Aside from my search for a more unique recipe, pecans are a great ingredient as they are one of the best plant-based sources of protein, and contain a large amount of healthy fats and fiber, in addition to magnesium, antioxidants, and a variety of vitamins.

Thanks to their magnesium content, they have anti-inflammatory properties, and their vitamins and minerals contribute to the health of your brain, eye, hair, skin, bone, and teeth, while boosting your immune system.

So what do you say? Are you ready to give this easy healthy vegan banana bread a chance?

A few tips for this recipe

In addition to being tasty and quite healthy, and covering a large range of allergens, this recipe is quick, easy, and cheap to make!
Here are a few things you should know before you make it!

Breakfast, snack, dessert

This delicious easy healthy vegan banana bread is not just for breakfast. It can in fact be enjoyed as a snack or even dessert, as a less sweet and healthier alternative to cake.

For better practicality or aesthetics, you can use this recipe to make 12 muffins instead of 1 loaf (see picture below!). The muffin shape will prevent your banana bread from crumbling if you are carrying it around in a bag until snack time.

If you want to use this recipe to make a cute dessert, pour your batter in cupcake baking cups and skip the oats, so that you can then cover your Pecan Banana Bread “cupcakes” with your favorite icing.


Use ripe bananas, even overripe ones. The riper they are, the sweeter and moister you bread will be! This is also a great recipe if you don’t like to eat ripe bananas but don’t want to just dispose of them either. If you are not a fan of banana bread but still don’t know what to do with your overripe bananas, check out our favorite chocolate cake!

Like most banana breads that do not contain any preservative, this loaf will lose most of its moisture within the first 48 hours, so enjoy it while it is fresh!

Finally, I haven’t tried to make this recipe gluten-free yet, as it is quite difficult to create recipes that cover a wide range of allergens. I will intent it soon and upload the new recipe as a safer alternative to this Pecan Banana Bread if my culinary experiment is successful. In the meantime, this recipe currently covers 6 of the BIG 8 allergens, and can be made nut-free by using another type of plant-based milk and substituting vegan chocolate chips for pecans.

So here is the recipe! Enjoy!

Pecan banana bread loaf

Pecan Banana Bread

This delicious pecan banana bread is perfect for breakfast, snack, or even dessert as a less sweet and healthier alternative to cake. It is low in fat, corn-free, dairy-free, egg-free, legume-free, peanut-free, sesame-seed-free, soy-free, vegan, and safe for people with oral allergy syndrome. Bonus: You can use this recipe to make 12 muffins instead of a loaf.

Note: contains PECANS and ALMOND MILK (tree nuts) 
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast, Dessert, Snack
Servings: 11 slices
Calories: 141kcal
Author: Miss Allergist


  • 2 cups whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 ripe bananas medium
  • 1/4 cup raw cane sugar
  • 1 tsp vanilla extract
  • 1 cup almond milk unsweetened
  • 1/4 cup pecans chopped
  • 3 tbsp oats


  • Preheat oven at 375F (190C).
  • Combine the flour, baking soda, and baking powder in a medium-sized bowl. 
  • Put the bananas in a separate large mixing bowl and mash them using the back of a fork.
  • Add the sugar, milk, and vanilla extract to the bananas, and mix well.
  • Gradually add the flour mixture to the wet ingredients and stir until well mixed.
  • Add the pecans and mix to combine.
  • Pour the batter into a non-stick loaf pan and sprinkle with oats.
  • Bake for 35 minutes or until a toothpick inserted into the center of the loaf comes out clean. 


If you do not have a non-stick loaf pan, line it with parchment paper.
I use a 8 in x 4 in loaf pan. If using a 9 x 5, baking time should be shorter.
This recipe makes great muffins. To make a dozen muffins, baking time should be adjusted to 18-20 minutes.

Bon appétit !

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