Jessica in the Kitchen · by Jessica Hylton★ 5.0 (1)
Pecan Banana Bread
NUTRITION · PER SERVING75M COOK
CAL 26%·PRO 11%
CARBS 60G47% OF CAL
5G FIBER34G OTHER21G TOTAL SUGAR
FAT 30G52% OF CAL
13G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist banana bread loaded with pecans and made with coconut oil and yogurt. A tender, nutty quick bread for breakfast or dessert.
dessertamericanbaked good🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 10 ounces Gluten Free Baking Flour Mix
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 flax eggs (or 2 vegan egg substitutes)
- 1 cup organic brown (or coconut sugar)
- 1/2 cup coconut oil
- 1/2 vanilla bean (or 1 teaspoon vanilla extract)
- 1/2 cup vegan yogurt
- 3/4 cup mashed bananas (very ripe bananas - black skin if possible)
- 1 cup raw pecan pieces (chopped)
- Extra pecan pieces for topping
At a glance
PER SERVING · TIME 75M
CAL 26%·PRO 11%
CARBS 60G47% OF CAL
5G FIBER34G OTHER21G TOTAL SUGAR
FAT 30G52% OF CAL
13G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 94mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 178mg
- Calcium
- 69mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 94MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.