Pecan Banana Bread

(Family Features) Freshen up family dinners by adding new ingredients like pecans, with natural richness and subtle sweetness coupled with irresistible crunch.

Kitchen staples are being used to add twists to traditional dishes, so finding an item you can use to mix up classic family recipes is key. Pecans pack flavor, texture and nutrition all in one bite, and they have a long shelf life. Shelled pecans can be kept in airtight containers in the refrigerator for about nine months and for up to two years in sealed plastic bags in the freezer.

While pecans are beloved in classic desserts, like pecan pie, they also offer a variety of nutrition benefits that can be added to nearly any meal. They are among the highest in “good” monounsaturated fats, contain 3 grams of plant protein per serving and are a source of fiber, flavonoids and minerals like manganese, which is essential for metabolism and bone health.

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Pecan Banana Bread

Prep time: 15 minutes
Cook time: 60 minutes
Servings: 8

10 ounces gluten-free baking flour mix
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 flax eggs
1 cup organic brown or coconut sugar
1/2 cup coconut oil
1/2 vanilla bean
1/2 cup vegan yogurt
3/4 cup mashed bananas, ripe
1 cup raw pecan pieces, chopped, plus additional for topping

Heat oven to 350 F. Prepare 9-by-5-inch banana bread pan.

In medium bowl, sift flour mix, baking powder, baking soda and sea salt; whisk to combine.
In mixer bowl, mix eggs, sugar and coconut oil 2 minutes on medium-low speed.

Scrape vanilla bean and add to mixture. Add vegan yogurt and mashed bananas; mix 2 minutes on medium-low speed.

Remove bowl from mixer and fold 1 cup raw pecan pieces into batter until evenly distributed.
Add batter to banana bread pan and use spatula to smooth down top. Sprinkle additional pecan pieces on top.

Bake banana bread on top rack 60 minutes until toothpick comes out with few crumbs but not completely clean.

Remove from oven and allow to cool 10 minutes in pan. Hold sides of pan and flip onto wire rack.

Allow bread to cool completely. Slice as desired.


Source: American Pecan Council