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Banana Pecan Breakfast Bread

Updated: Mar 12

Banana and Pecan Breakfast Bread
Banana and Pecan Breakfast Bread

This high-protein, grain-free banana, pecan breakfast bread makes a delicious breakfast option. You’ll need a food processor or blender to grind the pecan nuts to form a flour-like consistency. The bread is best served warm or toasted, spread with a little coconut oil or nut butter.


300g/10½ oz/ 3 Cups pecan nuts

½ tsp Cream of tartar

½ tsp Baking soda

1 tsp Cinnamon

4 Free-range eggs

1 Large ripe banana

2 tbsp Light olive oil

1 tbsp Maple syrup


  • Place the pecan nuts in a grinder or blender and process to form a fine powder

  • Place in a bowl with the other dry ingredients.

  • Place the eggs, banana, oil and maple syrup in a blender and process until smooth.

  • Pour into the dry ingredients and mix thoroughly.

  • Spoon into a lined loaf pan. Bake at 180C for 40—45 minutes until firm to touch.

  • Allow to cool for 5 minutes before turning out.

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