Want healthy meals your kids will love?

Banana Pecan Bread


The difference between quick bread and regular bread, is quick bread doesn’t have yeast, and doesn’t need to go through the rising process.  While we enjoy both kinds, quick breads are usually delicious and sweet!  With today’s recipe, we included some healthy whole grains; oats and whole wheat flour.  As well as some heart healthy pecans!

banana nut bread Istockphoto

Our last letter Q post is QUICK BREAD: Banana-Pecan!

  • 3 bananas (mashed)
  • 1 cup low fat buttermilk
  • 3 TBL. canola oil
  • 2 egg whites
  • 1 tsp. vanilla extract
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar

In separate bowl, combine:

  • 1 cup whole wheat flour
  • 1 cup white flour
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt.
  • Fold in 1 cup toasted oats (or untoasted, but toasted tastes better)
  • 1/3 cup toasted pecans

Fold dry ingredients into the wet, without over mixing!  Spoon into a prepared 9X5 inch loaf pan.  Sprinkle a few extra nuts on top.  Bake at 350 for 60-90 minutes or until cooked through as tested with a knife.

Pecans should be a part of your families diet because: pecans

  • Vitamin E in pecans will protect your brain and help you stay smart!  And who doesn’t want smart kids, ya know what I mean!
  • Antioxidants in pecans may help reduce inflammation and cholesterol (which is become more of a problem in children today!
  • People who eat pecans are more likely to be at normal weight. 
  • Pecans have 19 vitamins and minerals!
  • One ounce of pecans have 10% of your daily need for fiber.

I have another busy day at the school today. The end of the school year has somehow infiltrated my calendar this week with performances, activities, graduations, and parties. I haven’t been online much at all!  I’m going through withdrawal, really.  This weekend however, you can catch me on Facebook, posting our new meal plan tomorrow, and gearing up for LETTER R! Which, I’m way more thrilled about than letter Q!

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

Leave a Comment:
Did you make this recipe? Leave a review!

Your email address will not be published.


Hi Amy, this looks very yummy. I have to say pecans are the last nut we ever think to buy. Will add it to the list next time. We are busy here too with end of school celebrations and enjoying our warm weather that’s finally here. Will check back here over the weekend to see your menu. Have a wonderful, fun, relaxing, weekend wit your family.

Amy I love looking at your dinners on facebook, they all look yummy. It is filling up fast. Thanks for doing this for us.

It’s baking as we speak!! I subbed out the white flour with chickpea flour and threw in some oatbran just because I had it. Made with “sour milk” (milk + a splash of vinegar) and subbed honey for the white sugar (fingers crossed!) and demera sugar for the brown…..so excited to try it!!

I have to share that I’ve made this bread at least a dozen times and it is just SO delicious. I’m going to bake up a double batch into muffins and freeze them today to get ready for those pesky back-to-school mornings! Thanks for this all the great recipes. PS – once I subbed oatbran for the oats when I realized after I started I was out of oatmeal and it was still DELICIOUS!

Can you do it with all purpose gluten free flour?
Or if i do so, should i add something else?
Maybe coconut flour or almond mill?


My son is allergic to eggs. Do you think unsweetened applesauce or flax meal would work as a replacement? Thanks!