Maries Vegan Banana Pecan Bread Recipes

VEGAN BANANA BREAD

Vegan Banana Bread image

Mmmmmmm. Yummy.

Provided by JW

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 1h

Yield 24

Number Of Ingredients 8

Ingredients

2 ½ cups pecan halves
1 ½ cups rolled oats
6 large over-ripe bananas, mashed
1 cup cane sugar
1 ¾ cups white whole wheat flour
1 tablespoon baking powder
½ cup coconut oil, melted
1 teaspoon sea salt

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line two 9x5-inch loaf pans with parchment paper.
Process pecan halves in a food processor until a flour forms; transfer to a bowl. Process oats in the food processor until a flour forms; add to pecan flour. Mix bananas and sugar together in a bowl; add to pecan flour mixture. Stir white whole wheat flour, baking powder, coconut oil, and salt into pecan flour mixture until batter is thick and well mixed. Spoon batter into prepared loaf pans.
Bake in the preheated oven until a toothpick inserted in the center of a loaf comes out clean, about 45 minutes.

Nutrition Facts : Calories 217.9 calories, Carbohydrate 22.9 g, Fat 14.1 g, Fiber 3.8 g, Protein 3.3 g, SaturatedFat 4.8 g, Sodium 135 mg, Sugar 7.5 g

ROASTED PECAN BANANA BREAD LOAVES

Roasted Pecan Banana Bread Loaves image

My father loves bananas and pecans, so for his birthday this year I whipped up a special treat for him: two of his favorites, wrapped into one, and made into individual loaves so he could easily freeze the extras and have his birthday banana bread whenever he wanted. (Coconut extract helps to bring out the fresh banana flavor - trust!) The flavor is better a day later.

Provided by atlantasassybelle

Categories Banana Nut Bread

Time 1h35m

Yield 16

Number Of Ingredients 12

Ingredients

¾ cup chopped pecans
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 ½ cups very ripe, mashed bananas
1 cup white sugar
2 large eggs
1 ½ teaspoons vanilla extract
½ teaspoon coconut extract
2 tablespoons lemon juice
½ cup light butter, at room temperature

Steps:

Preheat oven to 275 degrees F (135 degrees C). Spread the pecans onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the nuts aside to cool to room temperature.
Raise the oven temperature to 350 degrees F (175 degrees C). Spray 2 mini loaf pans with cooking spray.
Combine the toasted pecans, flour, baking soda, baking powder, and salt in a bowl. In a large bowl, mix the bananas, sugar, eggs, vanilla and coconut extracts, lemon juice, and butter together with a fork or an electric mixer on low speed. Stir the flour mixture into the banana mixture, and pour the batter into the prepared loaf pans, filling them about 3/4 full.
Bake in the preheated oven until a toothpick inserted into the middle of a loaf comes out clean, about 30 minutes. Let the loaves cool in the pans for 5 minutes before turning out onto a rack to finish cooling. Wrap cooled loaves in plastic wrap.

Nutrition Facts : Calories 181.2 calories, Carbohydrate 27.8 g, Cholesterol 30.8 mg, Fat 7.5 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 2.3 g, Sodium 202.2 mg, Sugar 15.4 g