My Vegan Banana Bread is fancied up with some pecans and a tiny touch of Bourbon. The main recipe uses a whole wheat pastry flour, but you can substitute a gluten-free baking blend to make it gluten-free.
Today I want to give pecans in the spotlight. Don’t worry though, I’ll talk about apples, pears, sweet potatoes and all kinds of winter squash before fall is over.
My version of banana bread is made with whole wheat pastry flour. The sweet, super-ripe bananas balance out the brown sugar and bourbon while the pecans give it that toasted dark flavor I associate with fall. This is great for a dessert or breakfast.
Isn’t All Banana Bread Vegan?
Most banana bread that you buy out and about usually contains egg and dairy. Trader Joe’s just came out with a vegan banana bread if you want to give it a try.
I use a flax seed mixture in place of eggs and coconut oil in place of the traditional butter. You could use a vegan butter if you don’t have coconut oil.
What Nuts Can I Use in Banana Bread?
Pecans have a savory, almost smoky taste that really adds a depth of flavor. I personally like that more than the flavor of walnuts in this bread.
Pecans are my favorite nuts to use in all baked goods, but you could use walnuts or hazelnuts in your version and they would be great too. I live in the South where pecans grow so they’re easy for me to find.
What Can I Substitute for Nuts?
A great substitute are seeds like sunflower, pepita, or even hemp seeds if you want. But you can leave the nuts out completely without changing anything else in the recipe.
You Really Want me to Use Bourbon as a Flavoring?
Bourbon is just as tasty in baked goods as it is in a mint julep. If you’re not a fan of bourbon, try rum or apple brandy in its place or you can just leave it out to make it alcohol free. Sometimes you can find a bourbon extract, but check the . ingredients to make sure it doesn’t contain alcohol.
Can I Make Banana Bread Oil-Free?
You can. I haven’t made this recipe without oil, but I think you could use applesauce or an extra mashed banana in place of the oil.
Whole Wheat Bourbon Banana Bread
Whole wheat pastry flour and sweet, ripe bananas balance out the brown sugar and bourbon to make this a great dessert or breakfast. If you’re not a fan of bourbon, try rum or apple brandy in its place. Also try mixing in ½ cup vegan chocolate chips for a yummy variation.
- 2 tablespoons ground flaxseed mixed with 4 tablespoons warm water
- 4 large bananas, mashed (about 2 to 2 1/4 cups)
- 1 tablespoon bourbon
- 1 teaspoon vanilla extract
- 1/2 cup packed brown sugar or coconut sugar
- 1/4 cup melted coconut oil
- 2 cups whole wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 cup chopped pecans, toasted
- Preheat the oven to 350°F. Oil a large (9- by 4-inch) loaf pan.
- Mix the wet ingredients together in a medium mixing bowl.
- In a large mixing bowl, add all of the dry ingredients except for the pecans. Mix well.
- Add the wet mixture to the dry mixture along with the pecans and gently mix the batter until all the flour is incorporated. Pour into prepared loaf pan and bake until a toothpick comes out clean when inserted in the center, 50 to 60 minutes.
Make a gluten-free version by using you favorite gluten-free baking blend.
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Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 425Total Fat 17gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 9gCholesterol 4mgSodium 223mgCarbohydrates 63gFiber 8gSugar 18gProtein 10g
Nutrition information is provided from nutritionix.com as a close estimate. If you have specific health issues please put the recipe information, including the exact ingredients you use, into the nutritional calculator your Dr. recommends.
More Recipes to Try
- Quick and Easy Weeknight Autumn Vegan Menu Plan
- Vegan Warm Horchata with Whole Grains and Almonds
- Vegan Pumpkin Gingerbread with No Added Oil
I love having savory oats with spinach and a poached egg on top, or with a big dollop of peanut butter in the middle!
I’d rather have nut butter – almond butter is one of my favorite things to eat!
Could I substitute applesauce in equal measure for the cocoanut oil to make this oil free?
Received my copy of “Oatrageous Oatmeals” on Tuesday. I just have one problem with it. Everything looks and sounds so good I can’t make up my mind what to try first. Love the look of the book also. The photography is awesome.
Kathy Hester says
I think subbing applesauce or even extra bananas for the coconut oil would work fine. Thank you for your kind words!
Terri Cole says
I know it’s not original, but I do love overnight oats! Thanks for the chance to win what looks like an awesome book!
Terri Cole says
I never met a “butter” I didn’t like 😉 but I can’t have cookie butter in my house. I can NOT control myself when it’s here!
sweet & buttery with a dollop of pb stirred in 🙂
I found your site through The Blender Girl’s site. Your book looks simply fantastic! I’m going to have to spend more time on this site. It looks like a treasure trove of great recipes!
Kathy Hester says
Thank you so much! I didn’t realize that The Blender Girl review OATrageous so I’m thrilled!
I love oats with butternut squash or pumpkin and apples and raisins (plus cinnamon – of course). I would love to win this book!
I love banana bread and yours looks great.