If you love banana bread, get ready to take it to the next level with this delicious twist Blueberry Pecan Banana Bread! It’s soft, sweet, and packed with juicy blueberries and crunchy pecans. I love baking this when I’ve got a few ripe bananas lying around. It smells like heaven while it’s in the oven and tastes even better!
Whether you’re making it for breakfast, snack time, or to share with friends and family, this banana bread is a winner every time.
Method
Prepping the Oven and Tin
First, let’s get our oven ready. Preheat it to 350°F (180°C) so it’s hot and ready by the time our batter is mixed. Then, take your 9×5 inch loaf tin and line it with parchment paper. This step makes it super easy to lift the banana bread out once it’s baked and keeps it from sticking to the pan.
Mashing the Bananas
In a large mixing bowl, peel and mash three ripe bananas with a fork until they’re nice and smooth. The bananas should be soft and speckled with brown spots this means they’re sweet and perfect for baking.
Mixing the Wet Ingredients
To the mashed bananas, add ¾ cup of coconut sugar, ⅓ cup of melted coconut oil, 2 large eggs (at room temperature), and 2 teaspoons of vanilla extract. Use a hand mixer or whisk to beat everything together until the mixture is fully combined and looks smooth and creamy. This forms the moist and flavorful base of your bread.
Combining the Dry Ingredients
In a separate bowl, sift together the 1½ cups of gluten-free all-purpose flour, 1 teaspoon of baking soda, ¼ teaspoon of salt, and 1 teaspoon of cinnamon powder. Sifting helps break up any clumps and keeps your batter light. Gradually add these dry ingredients into your wet banana mixture. Mix them together using the hand mixer on a low setting or stir with a spatula until everything is just combined and smooth don’t overmix, or your bread could come out dense!
Folding in the Goodies
Now it’s time to add the fun parts! Gently fold in ½ cup of crushed pecans and ⅔ cup of fresh blueberries using a spatula. Be gentle during this step to avoid squishing the blueberries. Stir just enough to evenly distribute the mix-ins throughout the batter.
Baking the Bread
Once the batter is ready, pour it into your prepared loaf tin and spread it out evenly. Smooth the top with your spatula so it bakes evenly. Place the tin in the preheated oven and bake for 55 to 60 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cooling Time
After baking, take the tin out of the oven and let the banana bread cool in the pan for about 10 minutes. This helps it set and makes it easier to remove. Then, carefully lift it out using the parchment paper and place it on a wire rack to cool completely before slicing. This step is super important cutting too early can make your bread fall apart!
Necessary Tools
Let’s gather our baking gear:
- Large mixing bowl
- Hand mixer or whisk
- Measuring cups and spoons
- Spatula
- Sifter (for dry ingredients)
- Loaf tin (9×5 inches)
- Parchment paper (to line the tin)
- Oven
Blueberry Pecan Banana Bread
Cuisine: AmericanDifficulty: Easy10
servings15
minutes1
hour1
hour15
minutesIngredients
Here’s what you’ll need to make this yummy treat:
3 ripe bananas, mashed
¾ cup coconut sugar
⅓ cup coconut oil, melted
2 large eggs, at room temperature
2 teaspoons vanilla extract
1½ cups gluten-free all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon powder
½ cup crushed pecans
⅔ cup fresh blueberries
Directions
- In a large bowl, mash the bananas until smooth.
- Add the coconut sugar, melted coconut oil, eggs, and vanilla extract to the mashed bananas. Mix it all up with your hand mixer until it’s well combined.
- In a separate bowl, sift the flour, baking soda, salt, and cinnamon. Slowly add these dry ingredients into your banana mix and blend until smooth.
- Fold in the crushed pecans and fresh blueberries gently with a spatula. Don’t overmix!
- Pour the batter into your lined loaf tin and spread it out evenly.
- Bake for 55–60 minutes or until a toothpick inserted in the middle comes out clean.
- Let it cool in the tin for about 10 minutes, then move it to a wire rack to cool completely before slicing.
Notes
- Make sure your bananas are ripe the browner the better for sweetness and softness!
- Don’t skip sifting the dry ingredients it helps keep your bread light and fluffy.
- Gently fold in the blueberries if you mix too hard, they might burst and turn your batter purple!
- Use room temperature eggs so they blend better with the other ingredients.
Serving Suggestions
This banana bread is amazing on its own, but here are a few fun ways to enjoy it:
- Warm it up and add a scoop of vanilla ice crea
- Toast a slice and spread some almond butter or peanut butter
- Serve it with a glass of cold milk or a cup of hot tea
Fun Fact
Did you know bananas are technically berries, but strawberries are not? Crazy, right? So when you add blueberries to banana bread, you’re actually having a double berry treat!
Conclusion
And there you have it my all-time favorite Blueberry Pecan Banana Bread! It’s easy to make, full of flavor, and makes your kitchen smell AMAZING. I hope you have as much fun baking it as I do. Let me know how it turns out, and don’t forget to share a slice (or keep it all for yourself I won’t tell!).
