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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This pecan banana bread is a delightful Fall and Thanksgiving dessert recipe made with wholesome ingredients like rolled oats, almond flour, warming spices, olive oil, and pecans. The olive oil adds a buttery taste without dairy, while the pecan praline sauce elevates the banana bread to a sweet and nutty masterpiece. Packed with antioxidants and omega-3s, this recipe is a favorite in our home.
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Preheat oven to 350°F.
Grind rolled oats in a blender or food processor until fine.
Mash bananas in a bowl, then add all wet ingredients and mix well.
In another bowl, mix all dry ingredients together.
Combine dry ingredients with wet ingredients and mix until smooth.
Pour the mixture into a greased loaf pan or one lined with parchment paper.
Bake for 30 minutes at 350°F.
Add olive oil, maple syrup, chopped pecans, vanilla extract, cinnamon, and sea salt to a small pan.
Cook on low heat for 10-15 minutes until the sauce thickens slightly and becomes fragrant.
Remove banana bread from the oven after 30 minutes and add only the pecans from the sauce on top.
Bake for another 15 minutes.
Remove from oven and cover with aluminum foil for 30 minutes to steam cook and moisten the bread.
Drizzle the remaining sauce on top of the bread, slice, and enjoy.
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For a dairy-free option, olive oil provides a buttery taste without using dairy.
Use overripe bananas for maximum sweetness and flavor.
Store the bread in the refrigerator for up to 1 week to maintain freshness.
Can I use whole eggs instead of egg whites?
Yes, you can use 2 whole eggs instead of egg whites.
How do I know when the pecan praline sauce is ready?
The sauce is ready when it thickens slightly and becomes fragrant after cooking on low heat for 10-15 minutes.
Can I substitute almond flour?
You can try using another gluten-free flour like coconut flour, but the texture may vary.
How do I store the banana bread?
Store the bread in an airtight container in the refrigerator for up to 1 week.
Can I freeze the banana bread?
Yes, you can freeze the bread for up to 3 months. Wrap it tightly in plastic wrap and place it in a freezer-safe bag.
