Healthier Banana Pecan Bread

A taste of home, so it was the first thing I made as soon as I got home after being gone for 3 weeks between working and on vacation. One loaf lasted 1 day between winecoach and I. I guess I need to make another one tomorrow! So delicious….here is the scoop!

Healthier Banana Pecan Bread


  • 2-3 mashed ripe bananas
  • 2 eggs
  • 1/4 cup milk of choice (I used coconut almond)
  • 1/3 cup oil (I used melted coconut oil )
  • 1/2 cup honey or maple syrup – OR 3/4 cup of brown sugar
  • 1/2 tablespoon of cinnamon (or more, if you love it like me)
  • 1 teaspoon baking soda
  • 1 teaspoon of baking powder
  • 1 teaspoon vanilla extract
  • A hefty pinch of salt
  • 1/2 teaspoon ground cinnamon (or more for true lovers)
  • 1 3/4 cups whole wheat flour (or flour of choice)
  • 1/2 – 1 cup chopped pecans (or nut of choice). The more nuts the better!
  • Optional: 1/2 cup chocolate chips (your choice as well, I like the dark chocolate!)


  1. Preheat oven to 350 degrees Fahrenheit  and grease a 9×5-inch loaf pan.
  2. In a large bowl, mash bananas, add the oil and beat together with the maple syrup or honey (or sugar) together with a whisk.
  3. Add the eggs and beat well, then whisk in the and milk.
  4. Add the baking soda, baking powder, vanilla, salt and cinnamon, and whisk to blend.
  5. Stir in the flour, just until combined. A lumpy batter is perfectly fine.
  6. Fold in pecans, the more the merrier (and chocolate chips).
  7. Pour the batter into your greased loaf or muffin pan. Sprinkle more pecan pieces on top and perhaps a dusting of cinnamon.
  8. Bake for 55 to 60 minutes if you’re making a full loaf, or 30 minutes for muffins. Always do the toothpick check to ensure doneness.
  9. Let the bread cool. At least 10 minutes for muffins, 20 minutes for loaf before slicing or biting into! I love warm bread with butter. Yum….

Xo, Ana

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