I love banana bread, especially my mom’s recipe. Today I’ve turned her recipe into a dairy-free Cinnamon Pecan Banana Bread. If you can resist eating it all, it makes a great edible gift!
“Maybe we should get Jordan a kitten for Christmas,” I said.
Mel, looking at me like all of a sudden my face had turned into a cat, “Um, what now?”
“Well, I mean, cats are cute. And cuddly. And I could really use a snuggly cat laying on my lap right now,” I replied.
“Honey, 5 minutes of cat snuggle time – because you know that’s all it would be, it would get tired of laying on you – is not worth 12 years of headache,” he argues.
(Side note: we went through a LOT with our last cat. The only thing I can mention here – food blog and all – is that I would routinely find cat litter in my bed. It got worse. Oh, so very worse.)
“But they’re CUTE!” I counter.
“Tell you what,” he said. “I’ll come lay next to you and you can give me a shoulder massage. Would that work?”
So it looks like I’m not getting a cat for Christmas. What are you asking for?
Hint: you should ask for this Cinnamon Pecan Banana Bread.
It’s no secret that I love banana bread. I have several versions on this site, all stemming from my mom’s banana bread recipe. I do lots of different things to her recipe: add avocado or peanut butter or take out some fat and add more banana. There are so many ways you can edit her recipe to make it healthier, not-so-healthier, or for people with food allergies.
The original recipe uses butter and sour milk. You can swap buttermilk for the sour milk or you can use plain old milk and vinegar. You can substitute oil for butter as well, which makes this bread the perfect bread to turn dairy-free for someone avoiding dairy.
For this version of my favorite banana bread, I used vegetable oil and Silk Unsweetened Cashewmilk. You can use almond milk or soy milk or any kind of milk substitute you want, and it’ll work every time.
It’s a dairy-free banana bread recipe that’s so decadent you’d never know there was no butter. Probably because I loaded it with cinnamon and pecans and topped it with a cinnamon glaze that’s to DIE FOR.
I always start my banana bread in the blender. It’s the way mom does it, so it’s the way I do it too. Most of the ingredients go into the blender, except for the oil, sugar, and flour. Because the recipe uses oil, there’s no mixer needed. Just a wooden spoon and a regular bowl where the batter can be stirred.
One of my favorite things about this bread is the batter. It’s hard not to eat it all before it bakes!!
I loaded this bread up with cinnamon and spices (nutmeg and cloves) for a warm spicy flavor that’s perfect for the holidays. Something about this time of year screams cinnamon to me. Does it do that for you?
And then there is the glaze. I mean, you could skip the glaze. But really, don’t. It’s cinnamony and smooth and perfect – and it’s dairy-free too. Powdered sugar, cinnamon, and the cashewmilk get whisked together and poured over the cooled bread.
If you don’t drink it with a straw first…
Not only is this bread perfect for breakfast and snacking during the holidays, but it’s pretty enough to be an edible gift. Package it up and take it as a hostess gift or make it in 3 small loaves instead of one big one and give it to teachers or whoever loves banana bread.
Which, really, is everyone. RIGHT?
Cinnamon Pecan Banana Bread
For the bread:
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1/4 teaspoon salt
- 2 overripe bananas
- 2 large eggs
- 7 tablespoons Cashew Milk or Almond Milk or any milk
- 1 teaspoon vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups all purpose flour
- 1 cup chopped pecans
For the glaze:
- 1 3/4 cups powdered sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons vanilla
- 2 tablespoons Cashew Milk or Almond Milk or heavy whipping cream
- 3/4 cup toasted chopped pecans
- Preheat oven to 375°F. Grease a 9x5 or 10x5.5” loaf pan with shortening or butter and coat it with sugar. (You do this like you would grease and flour a pan. Grease it first, then add about 2 tablespoons sugar to the pan and move the pan side to side until the bottom and sides are coated with sugar. Do NOT substitute cooking spray for the butter. You can skip the sugaring and just use cooking spray, if you wish.)
- Stir oil, sugar, and salt with wooden spoon or spatula. Set aside.
- Add bananas, eggs, milk, vinegar, vanilla, baking soda, cinnamon, nutmeg, and cloves to a blender jar and blend until smooth.
- Pour half the banana mixture into the oil mixture with 1 cup of flour. Stir until just incorporated, then add the remaining banana mixture and flour. Stir until just incorporated. Stir in pecans. Pour into prepared pan.
- Bake for 45-60 minutes, or until a toothpick comes out clean alongside the crack. (If you put the toothpick in the crack it will come out with just a little batter/crumbs sticking to it.) The edges will be a dark brown and there will be a nice crack down the center. (There is a wide range of cooking time because all ovens bake differently, as do all pans. My banana breads never bake in the same amount of time!)
- Cool completely before removing loaf from pan and frosting.
- To make the frosting: whisk powdered sugar, cinnamon, and salt in a medium bowl. Whisk in vanilla and 1 tablespoon milk, adding more milk as needed for consistency (up to 2 tablespoons). Frost banana bread and top with toasted pecans. Chill to set. Store in an airtight container for up to 3 days or slice and freeze for up to 1 month.
Nutritional information not guaranteed to be accurate
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: November 17, 2015