Whether you're looking for a breakfast treat, an afternoon snack, or a dessert to share with family and friends, this gluten free & dairy free banana bread with pecans is sure to satisfy. This classic recipe is a crowd-pleaser for its moist texture, sweet banana flavor, and added crunch from the pecans. Plus it's so easy to make even a new baker can do it!
Banana recipes are some of our family favorites. This recipe uses 3 bananas, but if you have more ripe bananas to use up, try out my gluten free banana chocolate chip muffins or this banana bread coffee cake.
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Why you'll love this recipe
- I have made this banana pecan bread dozens of times, so I know it will turn out perfect for you.
- This easy banana nut bread recipe uses only a few common ingredients and the mixing process is simple enough for a beginning baker.
- Can be customized to your own tastes by using different nuts, chocolate chips or fruit.
- It's a great way to use up overripe bananas that might otherwise go to waste.
- Three bananas makes this bread moist and full of flavor.
- It's gluten free & dairy free.
Ingredient Notes
- Gluten Free 1-to-1 Flour Blend - I use Bob's Red Mill brand flour in most of my baking recipes. You can use the flour blend of your choice, but ensure it contains xanthan gum or a similar binder. Note that a different brand of gluten free flour may provide different results.
- Baking Powder & Baking Soda - We need both leavening agents to help the banana bread rise up and turn golden brown. Reminder: baking powder expires after 6 months so make sure yours is fresh!
- Oil - I use olive oil in most of my recipes. However, any light flavored cooking oil will work here. You could also use melted coconut oil in the same measure.
- Bananas - You want your bananas to be nice and ripe, like the ones in the photo or even darker as long as it doesn't smell spoiled. The riper the banana is, the stronger and sweeter the banana flavor will be in the bread.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Add chocolate chips - replace the pecans with an equal measure of chocolate chips.
- No pecans - use chopped walnuts or almonds in place of pecans.
- Add fruit - try replacing ½ cup of pecans with ½ cup of fresh blueberries.
- Turn this loaf into banana pecan muffins. Divide into 12 muffin cups, bake at 375 for about 28 minutes.
Instructions
Banana bread uses the muffin method for mixing. It can be made with just a bowl, whisk and spatula - no mixer needed.
STEP 1: Combine gluten free flour, salt, baking powder, baking soda, cinnamon and sugar in a large mixing bowl. Whisk until well combined.
STEP 2: In a second bowl, whisk the two eggs until frothy like soap bubbles.
STEP 4: Mash three bananas with a fork until they are wet and pulpy, with just a few lumps.
STEP 5: Add the egg mixture and mashed banana to the dry ingredients and fold together with a spatula.
STEP 6: Add ¾ cup of pecans to the banana bread batter and fold a few more times.
Step 7: Pour the banana bread batter into a parchment lined baking tin. Sprinkle the top with the remaining pecans and bake.
Baking Tip
To check for done: gently poke the top center of the loaf with one finger. If it springs right back it is baked through. If it leaves an indentation, bake another 2-3 minutes and recheck.
Recipe FAQs
We love making our banana bread with pecans, but walnuts are also a great choice.
The most likely problem is too much flour. Be careful to measure your flour correctly - spoon it into the measuring cup and level off. Never scoop the measuring cup into the flour.
Over mixing can cause banana bread to become gummy when baked. Be sure to only fold enough times to incorporate the dry ingredients - usually about 10-15 strokes.
Banana bread should be kept in an airtight container at room temperature for up to 3 days. If you live in a warmer climate, store your banana bread in the refrigerator to prevent the bananas from spoiling.
You can use bananas that have peels with spots or completely black. The most important thing is that the banana hasn't spoiled. If you notice a fermented smell from your banana, it's leaking or has any insects then discard it.
More banana recipes...
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If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Banana Bread with Pecans
Ingredients
- 3 Bananas mashed
- 2 Cups Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ¼ teaspoon Salt
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Cinnamon
- 1 Cup Sugar
- 2 Eggs
- 6 Tablespoons Oil
- 1 ½ teaspoon Vanilla
- 1 Cup Pecans roughly chopped & divided
Instructions
- Preheat the oven to 350 degrees. Line a 9x5 loaf pan with parchment paper.
- Combine the gluten free flour, salt, baking powder, baking soda, cinnamon and sugar in a large mixing bowl. Whisk well to combine. Set aside.2 Cups Gluten Free 1-to-1 Flour Blend, ¼ teaspoon Salt, 1 teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Cinnamon, 1 Cup Sugar
- Crack the eggs into a second smaller mixing bowl. Whisk until they are frothy like soap bubbles.2 Eggs
- Add the vanilla and oil to the beaten eggs. Whisk again until smooth.6 Tablespoons Oil, 1 ½ teaspoon Vanilla
- Use a fork to mash the bananas until they are wet and pulpy, with just a few lumps left.3 Bananas
- Add the egg mixture and the mashed banana to the dry ingredients. Fold together with a spatula until the dry ingredients are incorporated, about 10-15 strokes.
- Add ¾ cup of the chopped pecans to the banana bread batter. Fold together a few strokes to evenly distribute.1 Cup Pecans
- Pour the batter into your prepared pan and top with the remaining pecans.
- Bake in preheated oven on the center rack for 55-60 minutes, until the top springs back when gently poked. If your bread starts to get overly brown, loosely lay a piece of aluminum foil over the top of the bread and continue to bake until cooked through.
- Remove the bread from the oven and cool in the pan for 10 minutes. Then transfer the banana bread from the pan to a wire rack to cool completely.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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