Cinnamon Pecan Banana Bread

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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!

Cinnamon Pecan Banana Bread is such an easy recipe! Yummy banana bread filled with cinnamon spices and pecans with a cinnamon glaze!

“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.

Cinnamon Pecan Banana Bread is such an easy recipe! Yummy banana bread filled with cinnamon spices and pecans with a cinnamon glaze!

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.

Silk Cashew Milk

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…

Cinnamon Pecan Banana Bread - the perfect easy banana bread recipe! My mom's banana bread recipe filled with cinnamon, pecans, and a cinnamon glaze!

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?

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Cinnamon Pecan Banana Bread

This Cinnamon Pecan Banana Bread is an easy recipe adapted from my mom's banana bread. It's filled with chopped pecans and cinnamon and topped with a cinnamon glaze!
Total Time 1 hour 30 minutes
Servings 8 -10 servings
Author Dorothy Kern

Ingredients

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

Instructions

  1. 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.)
  2. Stir oil, sugar, and salt with wooden spoon or spatula. Set aside.
  3. Add bananas, eggs, milk, vinegar, vanilla, baking soda, cinnamon, nutmeg, and cloves to a blender jar and blend until smooth.
  4. 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.
  5. 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!)
  6. Cool completely before removing loaf from pan and frosting.
  7. 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.

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Sweets from friends:
Triple Chocolate Banana Bread by Spend with Pennies
Cream Cheese Filled Banana Bread by Averie Cooks
Strawberry Banana Bread by Wine and Glue

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

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46 comments

  1. If you want a cat, you can totally find your way around Mel, right? I can’t because Kenny is both allergic and terrified of cats (yes, he’s a grown man), but I think you should do it!
    Love that you make it in a blender because then the batter is so much smoother. The  glaze looks so good, too!

  2. This bread looks amazing, Dorothy! I agree, it would be the perfect gift if I wouldn’t devour it first! Love the cinnamon and banana combo!

  3. Yum – what a fantastic dairy-free banana bread!

  4. Cat litter in your BED!!!  Oh my!!  Now this bread looks amazing!!  I love all the spices, glaze and nuts sprinkled on top.  I have never thought about putting a glaze on banana bread, but probably because it doesn’t last long enough to put one on it.  

  5. loooove that you used cashew milk in this! Cinnamon + pecans and deliiiiiciiousness, this bread looks fantastic!

    additionally…erm…yeah. don’t get a cat–Mel is right, it’s probably not worth it lol

  6. Mmmm wishing for a slice of this with my coffee right now! Deliciousness! And I might have to support your husband on the cat thing 😉 

  7. I think I could eat such banana bread for breakfast, lunch and dinner 😀

  8. This looks like the best banana bread ever and I definitely wouldn’t mind a slice on christmas morning. That cinnamon pecan glaze looks to die for! Oh, and you can have my cat if you want 😉

  9. That glaze is amazing! I need to go ripen some bananas!

  10. Haha, all I wanted when I was younger was a cat. I got him when I was 9, and he’s STILL alive. And hates me. Needless to say, the cute, cuddly cat thing is fleeting, lol. Love this bread!

  11. Love that this is dairy-free! Pinning 🙂

  12. I love baking with Silk Cashewmilk – it’s my go to! And I’ve always loved your mom’s banana bread recipe and now you made it dairy free. Who would miss the dairy with that GLAZE!! I am such a banana bread fiend and with the cinnamon, cloves, nutmeg, the glaze, omg!

    And no kitten. Well I can totally understand not wanting to find cat litter in your bed. Umm, been there before too.

  13. I currently have cat litter in my bed though I can never quite figure out how she gets it there! 

    I have said it before and I will say it again…your mom’s banana bread is my favorite. Unbeatable! I can’t wait to try this twist on it! Because pecans, cinnamon, glaze…I’m there with a fork to eat it straight out of the pan before it cools. #sorryimnotsorry

  14. I feel so bad I haven’t commented in ages! I hope you can persuade Mel to get you a kitten, what a great present. This bread looks amazing, banana bread with cinnamon and pecans is a match made in heaven, pinned!

  15. CATS! We have two, and I’m pestering my dad for one more. He says no…but is softening. However cat litter in your bed doesn’t sound very good, no wonder Mel doesn’t want you to have one! 
    As for banana bread, I’ve always loved banana bread and adding the cinnamon and pecans sounds amazing! We have some bananas that need to be used up, so I think I’ll make this!

  16. I have no cats…which means I have PLENTY of room for this fan-freaking-tastic bread! I have seriously been dying to try cashew milk since I am minorly addicted to cashews, and this bread needs to be the beginning! Pinned!

  17. Wow, this looks like a great twist to my recipe. I’d love a slice or two right now. I’m glad so many readers enjoy my original recipe! 🙂
    And how can you not have a cat??? They can really be so loving if treated right when they are little. xoxo

  18. I love banana bread, and I love pecans! What a great combination!!

  19. Oh my gosh, that glaze! That sounds sinful! Yum yum. I have four cats and I love them ALL. We just lost our doggy of 14 years, so I would get a dog, but my hubby says NO. You’re right, I should ask for this banana bread!

  20. Okay, it pains me to say it, but I’m TOTALLY on Mel’s side on this one.  But mainly because cats make me feel like I should scratch my entire face off.  This bread though.  This bread makes me feel like I should only eat this and nothing but this forevermore.  Amazing!  Pinned!

  21. When I first started to follow your blog a couple years back, I remember seeing your cat on instogram…don’t you still have it?!

    Btw, I just saw a couple of your videos on your YouTube channel and I really liked them.

  22. The people at the humane society told us it’s better to adopt an adult, because with kittens you don’t know what their personality will be when they grow up. But, as sweet and tolerant as our cat is, I have to admit I still feel uneasy when he climbs up on me and stares into my eyes up close.  Hey, this recipe looks fabulous!  And it turns out to look really impressive!!!

  23. This banana bread looks so good! And I love that glaze. How great that it’s dairy free!

  24. Crazy awesome that this bread is dairy free! It looks insanely good; no one would ever know it was made with cashew milk! Also: I second the kitten idea! 

  25. I’ve never tried cashew milk, but your recipe makes me want to! 
    I can’t believe how soft it looks.
    I will be making this over and over again leading up to Christmas! 
    Thanks 

  26. I absolutely love that you gave banana bread the praline twist!!! I would probably eat the entire loaf!!!

  27. I sort of LOVE this recipe and that it is dairy free! I have a friend who s dairy free I am going to send to her! 

  28. What a great story! I am loving all the banana bread things right now! I just can’t get enough!

  29. Can I make this in a muffin tin? What will be the baking time then?

  30. This was absolutely amazing. I made it for my husband…who cut himself a second slice after I served him the first time. Also shared it with my tutee and her mom, and they also asked for seconds, even the 5 year old who usually doesn’t like nuts. The recipe was enough to share with so many others but eat more than half myself!

    • Forgot to mention: I used almond milk (not cashew), used about half the amount of pecans called for, and no nutmeg or cloves and it was still mind-blowingly delicious.

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