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 usual banana bread recipe! Feel free to use walnuts to replace the pecans! It’s also dairy-free!
I adjusted this recipe and used spelt flour, so it is whole grain. I want to eat healthier, but I am not willing to give up desserts.
Or desserts that are pretending to be breakfast, like this Banana Pecan Bread!
Sometimes while baking, I opt for coconut oil to get rid of hydrogenated oils.
Healthy fats are “good for you” so I stick with butter for some recipes. Sometimes butter just can’t be replaced.
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.
The lessened coconut flavor is great because sometimes the virgin coconut oil is too much coconut flavor for me, especially when you are trying to develop a recipe with a specific taste in mind.
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 hope you enjoy the new updated (and healthier) recipe!
Adapted from Food Network This post contains affiliate links. I will make a small commission if you make a purchase through one of these links, at no extra cost to you.
Serving Size: 1
Amount Per Serving:Calories: 516 Total Fat: 47g Saturated Fat: 22g Trans Fat: 0g Unsaturated Fat: 22g Cholesterol: 37mg Sodium: 420mg Carbohydrates: 23g Fiber: 6g Sugar: 8g Protein: 6g
Adapted from Food Network
This post contains affiliate links. I will make a small commission if you make a purchase through one of these links, at no extra cost to you.
This post was originally published on October 5, 2010. The photos and recipe have been updated.