The Sweetest Summer Bread

What better reason to make banana bread than a warm summer Sunday, listening to my cravings, and having some very ripe bananas in the kitchen! I am a sucker for anything banana (naturally Hanna banana) and banana bread just happens to be the easiest, yet most delicious recipe I can think of.

Banana bread was one of my first recipes I ever dabbled with, and I even wrote about it in my raisin cookie recipe! It’s a recipe that no matter what I put in it, or how strictly I measured ingredients, it always turns out pretty good. You can’t do wrong with bananas, flour, eggs, and a loaf pan, it just isn’t possible!  When it comes to traditional recipes, I have always felt that with the natural sweetness of bananas, there is no need for added sugars so I’ve always followed my own recipes. After the last few years of just throwing things together and hoping for the best, I think I have finally found my banana bread recipe. And get this, it only has 1 tablespoon of maple syrup for sweetness. Otherwise, it’s all fructose baby!

To summer-fy this recipe a bit, I decided to add in one of my favorite dynamic duos, blueberries and pecans! Not only do the pecans compliment the fresh fruit, but they also enhance the nutty flavor in the maple syrup. Along with those great additions, I also went with a coconut flour and whole wheat flour combination. Coconut flour is very absorbent and is perfect for a creamy banana base. Whole wheat flour is a great sub for refined white flours, as it adds fiber and nutrients to every recipe.

If you can’t tolerate whole wheat flour, you can substitute it for almond flour, GF flour, or even more coconut flour. { I have not tried specialty flours such as garbanzo bean flour, but if you choose to – be sure to let me know how it turns out! }

This recipe makes 8-10 slices, depending on how large or small you cut your bread. I enjoy mine chilled so I do keep it in the fridge, however this recipe is also great at room temperature! I hope you love this Blueberry Pecan Banana Bread as much as we do!

Blueberry Pecan Banana Bread


What You Will Need

Banana Bread Base

  • 3 ripe bananas, 2 eggs, 1 tablespoon coconut oil, 1 tablespoon maple syrup, 1 tablespoon vanilla extract, fresh blueberries and chopped pecans

Dry Ingredients

  • 1/2 cup almond flour, 1/2 cup whole wheat flour, 1 teaspoon baking soda

In a large mixing bowl, mash 3 very ripe bananas until smooth. Add in eggs, coconut oil, maple syrup, vanilla extract and continue mixing. Once evenly combined, gently fold in the blueberries and pecans. In a separate bowl, whisk together 1/2 cup of coconut flour, 1/2 cup whole wheat flour and baking soda. Combine dry mixture into the banana base and continue to mix.


Pour the bread batter into a greased loaf pan. Top with left over blueberries and pecans for extra flavor. Bake for 45-50 minutes at 350º F or until golden brown in color.

*Allow to cool completely before cutting and serving! Once cool, cut into 8-10 slices and enjoy!









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