Banana Pecan Whole Wheat Loaf
Discover the perfect balance of wholesome comfort and nutty indulgence with this Banana Pecan Whole Wheat Loaf. Packed with the natural sweetness of ripe bananas, the heartiness of whole wheat flour, and the crunch of toasted pecans, this healthier twist on classic banana bread offers a satisfying treat that’s as nourishing as it is delicious. Enhanced with a touch of cinnamon for warmth and Greek yogurt for extra moisture, this loaf delivers a tender, flavorful crumb without being overly dense. Quick to prepare and baked to golden perfection, it’s ideal as a breakfast option, afternoon snack, or cozy dessert. Plus, it’s easy to customize—reserve extra pecans for a toasty topping or pair with a smear of butter for an irresistible finish. Try this one-bowl recipe today and enjoy its wholesome charm!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 3 medium Ripe bananas
- 0.5 cups Pecans
- 0.5 cups Brown sugar
- 0.25 cups Unsalted butter
- 1 large Egg
- 0.25 cups Plain Greek yogurt
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Cinnamon
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium mixing bowl, peel and mash the ripe bananas until smooth using a fork or potato masher.
Add the melted unsalted butter, brown sugar, egg, Greek yogurt, and vanilla extract to the mashed bananas. Whisk until the mixture is smooth and well combined.
In a separate large bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt.
Gradually fold the wet banana mixture into the dry ingredients using a spatula. Mix until just combined; do not overmix to prevent the loaf from becoming dense.
Chop the pecans into small pieces and gently fold them into the batter, reserving a few for topping if desired.
Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the reserved chopped pecans on top for added texture.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Slice the loaf into pieces and serve as is or with a spread of butter. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Nutrition Facts
Calories |
1914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 1835 mg | 80% | |
| Total Carbohydrate | 296.1 g | 108% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 119.3 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 290 mg | 22% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2474 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
