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Banana Pecan Quick Bread

Banana bread is always a winner for breakfast or for the afternoon cup of coffee or tea. This vegan baking recipe is a holiday favorite, especially if you have hungry guests to feed.

Banana bread is always a winner for breakfast or for the afternoon cup of coffee or tea. This vegan baking recipe is a holiday favorite, especially if you have hungry guests to feed.
Banana bread is always a winner for breakfast or for the afternoon cup of coffee or tea. This vegan baking recipe is a holiday favorite, especially if you have hungry guests to feed.

Banana Pecan Quick Bread

Yields 1 loaf, 8 servings

Ingredients:

  • 2 tablespoons ground flax

  • 6 tablespoons warm water

  • 1/2 cup almond milk

  • 2 teaspoons lemon juice

  • 2 cups all purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking soda

  • 1 tablespoon finely grated lemon zest

  • 1 cup granulated sugar

  • 1/2 cup vegan butter

  • 1 teaspoon pure vanilla extract

  • 2 very ripe bananas, mashed (about 1 cup)

  • 1 cup pecans, toasted, chopped


Directions:

  1. Preheat oven to 350 degrees F.

  2. In a small bowl, combine flax and water. Set aside.

  3. In a second small bowl, combine almond milk and lemon juice. Set aside for 5 minutes or until it becomes "buttermilk".

  4. In a medium bowl, whisk together flour, baking powder, cinnamon, salt, baking soda, and zest.

  5. In the bowl of a standup mixer fitted with the paddle attachment, beat sugar and butter until creamy. Add vanilla and flax mixture and beat until smooth. Add bananas and beat until smooth.

  6. Alternate adding flour mixture and "buttermilk", beating on low until incorporated. Increase speed to beat until just blended. Stir in pecans.

  7. Pour batter into a greased 9x5-inch loaf pan.

  8. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.

  9. Let cool in the pan for 10 minutes then invert onto a wire rack to continue to cool.


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