Caramel Pecan Banana Bread Recipe
Because your bananas are dying, your sweet tooth’s screaming, and this recipe’s basically dessert disguised as something you can eat for breakfast.
You’ve got ripe bananas staring you down, pecans pretending they’re fancy, and caramel waiting to start drama—in the best way. This vegan banana bread brings all that buttery, gooey magic without butter or guilt. It’s nutty, rich, moist, and slightly dangerous to keep in your house unsupervised. Caramel swirls through every bite like a sweet-talking ex you actually want back. Bake it once, and suddenly you’re that woman who casually whips up bakery-level banana bread on a Tuesday. Warning: don’t leave it alone with your friends. Or your feelings.
Caramel Pecan Banana Bread Recipe
A rich, moist vegan banana bread layered with homemade caramel and toasted pecans. Sweet, nutty, and completely dairy-free—your loaf, your rules.
Ingredients
For the Bread:
- 3 ripe bananas the spottier, the better
- 1/3 cup melted coconut oil
- 1/2 cup brown sugar
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 3/4 cup chopped pecans toasted, if you’re feeling classy
For the Vegan Caramel:
- 1/2 cup full-fat coconut milk
- 1/3 cup brown sugar
- 1 tbsp coconut oil
- Pinch of salt
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease or line a loaf pan like the domestic goddess you are.
- In a small saucepan, combine coconut milk, sugar, oil, and salt for the caramel.
- Heat over medium, whisking until thickened and golden—takes about 7–10 minutes. Stir in vanilla and set aside.
- Mash bananas in a large bowl until smooth, like your plans for the weekend.
- Add melted oil, sugar, almond milk, and vanilla. Mix until it looks like something edible.
- In a separate bowl, whisk flour, baking soda, salt, and cinnamon.
- Combine dry with wet ingredients gently—don’t beat it like your ex’s playlist.
- Fold in pecans like you’re folding emotional baggage into a carry-on.
- Pour half the batter into the loaf pan. Drizzle half the caramel on top.
- Add the remaining batter, then swirl remaining caramel over the top like edible abstract art.
- Bake for 50–55 minutes, or until a toothpick comes out clean-ish (caramel lies, so don’t panic).
- Cool in the pan for 10 minutes. Remove and let rest—or just go in with a fork.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 4g
Vitamins & Minerals (Per Serving)
- Magnesium: 10%
- Potassium: 11%
- Vitamin B6: 8%
- Iron: 7%
- Folate: 6%
Additional Notes/Tips to Enhance Flavor
- Toast pecans for a deeper, nuttier vibe that screams “I know what I’m doing.”
- Add flaky sea salt on top for a fancy salted caramel moment.
- Use a banana that’s basically falling apart—it adds moisture and prevents regrets.
- Leftovers? Toast a slice and drizzle more caramel (because moderation’s overrated).
- Store it tightly wrapped. It’ll last 3–4 days—if you don’t inhale it before then.
