Maple Butter Pecan Banana Bread (Vegan)
This dairy free and egg free banana bread is so moist and full of flavor, even non-vegans will be asking for seconds. Super easy and comes together quickly.
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 8x4 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.