Maple Butter Pecan Banana Bread (Vegan)
This wonderfully moist and tender banana bread is packed with crunchy pecans and delicious hints of maple and butter. It’s incredibly easy to make, completely dairy- and egg-free (even the butter extract), and perfect whether warmed up with butter or your favorite nut butter or enjoyed at room temperature all on its own.
PREP TIME
15 minutes
COOK TIME
1 hour
INGREDIENTS
12
Serves: 8
Ingredients
- 8 Tbsp8 Tbsp8 Tbsp Plant-Based Butter, -melted (113 grams)
- 6 Tbsp6 Tbsp6 Tbsp Oat Milk, Organic, - or plant-based milk of your choice (90 grams)
- 2 Tbsp2 Tbsp2 Tbsp Almond Milk Yogurt, - room temperature (30 grams)
- .5 cup.5 cup.5 cup Cane Sugar
- .25 cup.25 cup.25 cup Coconut Sugar
- 2 cups2 cups2 cups All Purpose Flour, (240 grams)
- 1.50 tsp1.50 tsp1.50 tsp Baking Powder
- .5 tsp.5 tsp.5 tsp Baking Soda
- 300 grams300 grams300 grams Banana, -smashed (2 to 3 medium to large bananas)
- 1.5 tsp1.5 tsp1.5 tsp Organic Maple Extract
- 1.5 tsp1.5 tsp1.5 tsp Butter Extract, (see notes below)
- 1.25 cups1.25 cups1.25 cups Pecans, -roughly chopped (reserve 1/4 cup of the chopped pecans to sprinkle on top of the loaf before baking)
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Set the oven for 350℉ and prepare an 8×4 loaf pan and set aside- I do this by placing a piece of parchment paper inside it with the edges hanging over the sides so I can use it as a sling later. I don't find the need to grease the pan.
- In a small bowl, combine the flour, baking soda and baking powder, whisk until well combined and set aside.
- Melt the butter – this can be done on the stove top or in the microwave.
- In a large bowl add the mashed banana, both sugars and the melted butter and mix by hand with a whisk or with a hand mixer on medium low speed until well combined.
- Add the room temperature milk and yogurt along with the butter extract and the maple extract to the banana mixture and mix until well combined.
- Add the flour mixture to the banana mixture, mix on low speed until almost combined, add 1 cup of the chopped pecans (remember to reserve 1/4 cup of the pecans to sprinkle on top before baking) and fold in just until combined – making sure not to overmix.
- Pour batter into your prepared loaf pan, scatter the remaining chopped pecans on top and bake for 65 minutes or until a toothpick comes out clean when inserted.
- Let the loaf remain in the pan for about 10 minutes after coming out of the oven, then transfer to a cooling rack and leave until completely cooled. Store in an airtight container up to 5 days.
Notes
I was using Olivenation Vegan Butter Flavor Extract PG Free, Natural, but I have been having trouble finding it, I don't think they are making it vegan anymore. I have started using Nature's Flavors Butter Flavor Extract - Butter Flavor Extract, Organic – Nature's Flavors.
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About This Recipe
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Baked Goods Breakfast Cupcakes & Muffins Desserts Egg Free Nightshade Free Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 442 |
| Fat: | 23 g |
| Carbohydrates: | 53 g |
| Protein: | 6 g |
| Cholesterol: | 0 g |
| Sodium: | 154 mg |
| Fiber: | 4 g |
| Sugars: | 20 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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