The sweet aroma of banana, nuts, and warm spices will fill your home when you bake this amazing bread!
Pecan Chia Banana Bread [Vegan]
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- Pinch of finely ground sea salt
- 5 ripe bananas, divided
- 1/2 cup lightly packed brown sugar
- 1/2 cup Vegan Buttermilk
- 1/4 cup vegan butter, melted, plus more for the pan
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup chia seeds
- 3/4 cup chopped pecans, toasted, divided
- Pure maple syrup, for serving (optional)
- Preheat the oven to 375°F. Grease a 9 by 5-inch loaf pan with butter and line it with parchment paper, leaving some paper overhanging the sides.
- In a medium-size bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mash four of the bananas and place in a large bowl. Add the brown sugar, buttermilk, melted butter, maple syrup, vanilla extract, and chia seeds and stir until combined and the mixture becomes thick and somewhat fluffy.
- Add the dry ingredients to the bowl with the wet ingredients, mixing with a rubber spatula or wooden spoon just until fully combined. The batter will be smooth and thick yet easy to stir. Fold in 1/2 cup of the toasted pecans until well incorporated.
- Scrape the batter into the prepared loaf pan and spread it out evenly. Slice the remaining banana and place the slices atop the batter followed by the remaining 1/4 cup of toasted pecans, gently pressing them in (just a little) to ensure that they bake into the bread and won’t fall off later.
- Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out mostly clean. Remove the bread from the oven and let it cool for about 20 minutes, then lift it out of the pan and place on a cooling rack to cool completely.
- Once cool, slice and serve, drizzling a little maple syrup on each slice, if desired.
- Store any leftover bread in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.