Maple Butter Pecan Banana Bread (Vegan)
This dairy free and egg free banana bread is so moist, tender and full of flavor, even non vegans will be asking for seconds.
Aww Banana Bread, how do I love thee. There is nothing like a good loaf of banana bread. It can be eaten for breakfast, lunch or dinner. Warm it up and slap a little butter on it or eat it cold. It is so versatile and allows for so many flavor combinations. This recipe is super easy, loaded with banana flavor and the pecans give it a nice crunch. This particular combination has to be one of my favorites.
What you will need:
You most likely already have the majority of the ingredients for this recipe in your pantry. You most likely don’t have vegan butter extract. Since butter extract is not vegan, I looked for an alternative. I discovered a vegan butter extract from OliveNation on Amazon. (PG-free, natural, vegan butter flavor extract). Anything else you might need can be found at your local grocery store.
- plant based butter with salt
- all purpose flour
- plant based milk – I used oat milk, any milk will work
- plant based yogurt – I used vanilla flavored almond milk base, any yogurt should work
- combination of cane sugar and coconut sugar
- bananas
- baking powder
- baking soda
- vanilla extract
- butter extract – I used OliveNation Vegan Butter Flavor
- maple extract
- pecans
How to:
It’s simple and quick to prepare this bread. You can accomplish everything by hand, but if you have a hand mixer, go for it. Begin with mashing the bananas, then thoroughly mix in the sugar and melted butter. Blend with the remaining wet ingredients. Finally, thoroughly mix the dry components with the wet ones. After adding the pecans, bake. Its just that easy.
Helpful tools/tips:
For this recipe, an 8×4 loaf pan is required. If you have a hand mixer, great. If not, doing things by hand is just as easy. Although having a scale on hand is ideal, I have included alternative measurements in case you don’t have one.
Question, how ripe should the bananas be? They tell us to use our over ripe bananas for banana bread. That is a great way to use them instead of throwing them away but if you want to elevate the flavor of your banana bread use a fresh yellow banana ( not green, not brown).
Alright, lets get started. Please make, bake and enjoy!
Maple Butter Pecan Banana Bread (Vegan)
Ingredients
- 1 stick/113 grams plant based butter with salt
- 6 tbsp/ 90 grams plant based milk (room temperature)
- 2 tbsp / 30 grams plant based yogurt (room temperature)
- 1/2 cup/100 grams cane sugar
- 1/4 cup/ 50 grams coconut sugar
- 2 cups/240 grams all purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 300 grams mashed banana (2 to 3 medium bananas)
- 1½ tsp maple extract
- 1½ tsp butter extract used Vegan Butter Flavor Extract from Olive nation
- 1¼ cup chopped pecans (reserve ¼ cup of the pecans to sprinkle on top of the batter before baking)
Instructions
- 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
- My loaves bake perfectly at 65 minutes, but every oven is different so I suggest checking it at about 50 minutes.
