The Ultimate Banana Bread with California Raisins and Pecans
This is totally the ultimate banana bread… incredibly moist, hearty, loaded with banana flavor, a natural sweetness from California raisins and lightly toasted pecans add the perfect crunch. The only banana bread recipe you’ll ever need!
Last Sunday, when I was prepping for back-to-school week; I wanted to make sure the majority of what I made was kid-friendly. Two of the snack foods that I came up with included California Raisins; which work great as a natural sweetener. Yesterday, I shared my nut-free homemade Oatmeal Raisin Cookie Granola. My kids, like most, enjoy foods kept pretty simple, so with this granola I kept the add-ins to a minimum. There’s nothing simple about the flavor, though! I mean what’s better than an Oatmeal Raisin Cookie? 🙂 Madelyn has enjoyed the Oatmeal Raisin Cookie Granola in her lunch with yogurt.
The granola and banana bread were huge hits with the whole family. I was especially pleased that both snacks are filled with healthy ingredients, like California Raisins that are a great choice for wholesome, healthy, on-the-go snacking. California Raisins are an all-natural, dried-by-the-sun fruit you can feel good about sending with your kids as they head back to school or offering as an after-school snack. The ingredient list says it all… raisins.
This bread is wonderful for breakfast, snack or even dessert. And let me tell you while it is baking the smell is absolutely delightful. You’ll want to make this healthier version of your favorite bread again and again. Luckily, it’s nutritious and super easy to make.
- 4 small ripe bananas mashed
- 1/4 cup coconut oil + 1/4 cup applesauce or 1/2 cup coconut oil I used a coconut oil/applesauce blend.
- 1/4 cup honey
- 2 eggs slightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups spelt or whole wheat pastry flour substitute all-purpose, if desired (I used spelt flour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup pecans coarsely chopped and lightly toasted (optional, but highly recommended)
- 1/2 cup California raisins optional, but highly recommended
- 2 teaspoons granulated sugar optional for sprinkling over the top of the bread before baking
- Preheat oven to 350 degrees F. Prepare a 9x5 loaf pan with cooking spray and lightly flour and set aside.
- In a large bowl combine all wet ingredients listed, bananas through vanilla.
- In a separate smaller bowl, mix flour, baking soda and salt.
- Add dry ingredients, raisins and pecans to wet mixture. Stir to combine, but don't overmix. Pour into greased and floured loaf pan and sprinkle sugar over the top of the bread.
- Bake for 60-65 minutes and when toothpick comes out clean.
- Allow bread to cool for about 20 minutes before removing from loaf pan and serving. Enjoy!
Nutritional info for one slice, with 12 slices cut
Total Fat 9.7 g
Saturated Fat 4.6 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 2.5 g
Cholesterol 31.0 mg
Sodium 13.8 mg
Potassium 201.4 mg
Total Carbohydrate 30.0 g
Dietary Fiber 3.6 g
Sugars 13.7 g
Protein 4.1 g
Visit www.loveyourraisins.com for more information about California Raisins and them on Facebook at http://clvr.li/1tmy3j2, where you can sign up to receive a California Raisins prize pack! Limited supply; while quantities last.
Something to think about….
What’s your favorite type of quick bread?
What add-ins do you like best in your banana bread?
Are you a raisin fan? I am! I love oatmeal raisin cookies… chewy and sweet!
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.