Banana and Pecan Loaf


We’ve all come across the dreaded speckled black bananas lying at the bottom of the fruit bowl, the ones that not many folk want to eat! Well, there’s really no need to despair, as one should rejoice in the fact that you can make the most glorious banana loaf without all those processed sugars.

The sweetness of a banana becomes more concentrated when it blackens, so the speckled over-ripe variety are actually perfect for naturally sweetening bakes. The combination of pecans and spelt flour mean that your yummy slice of banana loaf will provide you with energy, Vitamin E and fibre – which is particularly important for healthy digestion.  

Spelt flour gives this recipe a really wholesome flavour and the pecans offer up a nice balance to the overall texture of the loaf. This loaf is delicious served warm from the oven or toasted with a nice spread of real Irish butter. 





  • 240g of wholemeal spelt flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of cinnamon
  • 1/4 cup of roughly chopped pecan nuts
  • 1/4 of a cup of melted coconut oil or real butter
  • 3 ripe bananas
  • 2 eggs
  • 1 teaspoon of vanilla extract
  • 3 tablespoons of runny honey



  1. Pre-heat the oven to 180°C and start by mashing all three bananas with a fork in a large mixing bowl.
  2. Add all the wet ingredients to the bananas – eggs, melted oil/butter, vanilla extract and runny honey and mix everything together with a fork or whisk.
  3. Next, add all the flour and baking powder and stir everything thoroughly.
  4. Last but not least, fold in the chopped pecan nuts and place into a greased 2lb loaf tin or silicone baking pan for about 35-40 minutes. To make sure the loaf is fully baked, put a sharp knife through the middle and if it comes out clean…it’s done. 



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