Sweet Remedy

Banana Pecan Bread (Whole Grain, Dairy-Free)

This Whole Grain Banana Pecan Bread is made with spelt flour and is just as good as your everyday banana bread recipe! Feel free to use walnuts to replace the pecans! It’s also dairy-free!

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Whole Grain Banana Pecan Bread made with coconut oil and spelt flour for a dairy-free and whole grain version of a favorite recipe.
I’m doing a little upkeep on Sweet Remedy this summer. I plan to remake all of my dessert recipes and make them new and improved healthy versions. I hope you are as excited as I am to see this unfold! I want to eat healthier but I am not willing to give up desserts.

Whole Grain Banana Pecan Bread made with coconut oil and spelt flour for a dairy-free and whole grain version of a favorite recipe.

These new recipes will still be using butter but instead of vegetable or canola oil I plan to opt for coconut oil in an effort to get rid of hydrogenated oils. Healthy fats are good for you so I’m sticking with the butter in some recipes. Sometimes butter just can’t be beat but coconut oil has its time and place.

Virgin coconut oil is usually best but there are some brands of coconut oil where the refined coconut oil isn’t hydrogenated and is okay to eat. This is great because sometimes the virgin coconut oil is too much coconut for me, especially when you are trying to develop a recipe with a specific taste in mind.

Whole Grain Banana Pecan Bread made with coconut oil and spelt flour for a dairy-free and whole grain version of a favorite recipe.

This post was originally published in 2010. It was my very first recipe post on this blog. The version you are reading today is very different. I have grown so much and I have so much more knowledge in so many different areas. I’ve worked very hard at honing my voice and improving my photography. You have to have an understanding of a lot of different things to create content for the Internet!

To top all of that off, I’ve finally figured out what to focus on: Alternative baking! I’m talking about healthier stuff with whole grains, recipes for those with allergies or a food intolerance (dairy free, gluten free) and recipes for lifestyle changes (think: vegan). All of these revelations and changes require updates! So feast your eyes on the very first recipe on Sweet Remedy, republished and improved.

Whole Grain Banana Pecan Bread made with coconut oil and spelt flour for a dairy-free and whole grain version of a favorite recipe.

I’m thrilled that I’ve finally found a “niche” within food blogging to concentrate on and that it is something that I am passionate about and get excited about again. I’m equally as thrilled to be doing updates to old posts and replacing old photos and updating recipes to reflect this new healthy baking thang. I hope you’ll stick around. 

Whole Grain Banana Pecan Bread made with coconut oil and spelt flour for a dairy-free and whole grain version of a favorite recipe.

If you’re interested in turning your recipes into healthier versions, follow along by subscribing to my free email list.

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Banana Pecan Bread (whole grain, dairy-free)

This banana nut bread is a classic recipe. You likely have all the ingredients already in your kitchen, especially if you have ripe bananas sitting on your counter.

Yield: 1 loaf

Prep Time: 20 min

Cook Time: 1 hour 10 min

Total Time: 1 hour 30 min

Ingredients:

3/4 cups coconut or unrefined sugar
1 cup coconut oil, room temperature
2 large eggs
3 ripe bananas
1 tablespoon almond milk
1 teaspoon ground cinnamon
1 3/4 cup spelt flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 - 2 cups pecans

Directions:

Preheat the oven to 325 degrees F. Grease a 9 x 5 x 3 inch loaf pan with coconut oil using wax or parchment paper.

Cream the sugar and coconut oil together in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the almond milk and cinnamon. In another bowl mix together the spelt flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients and mix until combined. Add pecans to batter & mix

Pour batter into prepared pan and bake 45 minutes to an hour or until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan by inverting onto rack and cool completely before slicing.

adapted from Food Network

This post and recipe was originally published on October, 5 2010. The photos and recipe have been updated.

Related Recipes:

Whole Grain Apple Cake

Whole Grain Apple Cake: Yesterdays Apple Cake comes from the same cookbook. It’s truly a family favorite!

Whole Wheat Carrot Cake Cupcakes

 

Whole Wheat Carrot Cake Cupcakes: Carrot cake speaks for itself, right? I can’t get enough of the stuff.

Almond Coffee Cake

Almond Coffee Cake (Whole Grain): This almond coffee cake which is perfect along side your morning cup of tea or coffee.

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10 Responses to “Banana Pecan Bread (Whole Grain, Dairy-Free)”

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    1
    Jackie — October 8, 2010 at 12:10 pm

    How ironic, I just posted on my blog about Banana bread minus the nuts.
    Looks delicious!! Think I’ll try and master the infamous Mexican Chocoflan over the weekend. Have a grt weekend.

  2. #
    2
    The Food Hunter — May 11, 2015 at 3:14 pm

    I can’t wait to try this.

  3. #
    3
    Nikki @ Nik Snacks — May 11, 2015 at 4:38 pm

    Look at you, trying to make me healthy! Whole Grains, FTW!

  4. #
    4
    Stephanie — May 11, 2015 at 5:00 pm

    I love that you made this healthier. Looks SO good!!

  5. #
    5
    Angie | Big Bear's Wife — May 12, 2015 at 8:46 am

    Love the banana pecan bread! Can’t wait to see all of the desserts that you make new and improved healthy versions of!

  6. #
    6
    Cookin Canuck — May 12, 2015 at 11:57 am

    I can’t wait to see all of your healthy version! This banana bread is a very good place to start, and would go so well with my cup of tea right now.

  7. #
    7
    Martha @ A Family Feast — May 12, 2015 at 8:58 pm

    I’m all for healthier versions of your recipes! This looks so delicious!

  8. #
    8
    Kirsten/ComfortablyDomestic — May 12, 2015 at 11:06 pm

    Congratulations on honing your focus! I think whole grain sweets is a wonderful direction.

  9. #
    9
    Nutmeg Nanny — May 13, 2015 at 8:26 am

    I’ll be here forevaaaaaaaaa! You can never get rid of me 😉 Love this healthy spin on classic banana bread. I love me some butter but I can get down with coconut oil too :)

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    10
    Colleen (Souffle Bombay) — May 13, 2015 at 12:43 pm

    A great spin on a classic! Gorgeous shots!

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