Toffee Pecan Banana Bread (Vegan GF-Option)

A warmingly spiced and nutty banana bread loaf laced with lots of cinnamon and topped with a sticky smooth homemade toffee sauce. This banana bread comes together in one bowl and is naturally vegan, with a GF-option and is refined sugar free.

Each month I enjoy my banana bread each more, it seems, and this one is no exception. I’ll put it out there that I’ve been told this is my “best one yet” which is high praise coming from my chief taste tester (my dad). From the berry-licious and fruity banana bread recipes to the rich and indulgent chocolate ones, this falls somewhere in the middle. It is warmly spiced making it feel wholesome and hearty while being light and airy. The base for this Toffee Pecan Banana Bread is similar to my Blueberry and Hazelnut Banana Bread with a few changes, but I’ve kept the simplicity the same. It’s a one-bowl recipe that requires minimal fuss and stirring and is great to pop in the oven when you fancy a delicious slice of cake with a cup of tea.

So what do we need for the Toffee Pecan Banana Bread base:

• Ripe bananas: as always, the riper the better! I also recommend weighing the bananas rather than just using 3 or 4 as they vary in size so much. If you use half a banana, save the other half for smoothies or make some chocolate covered peanut butter banana bites.
• Sunflower oil: I love using this in my baking recipes as it is naturally very light and neutral tasting, lending itself well to sweet recipes. You could use melted coconut oil, vegan butter or olive oil, too.
• Coconut sugar: this is my favourite kind of sugar as I love the caramel-like flavour, and it gives this loaf a rich quality and deep flavour. You could use caster sugar or even light brown sugar, too, although bare in mine that the recipe is no longer refined sugar free.
• Vanilla or almond essence: I love using almond essence when I have it for a really sweet and nutty flavour but similarly, vanilla essence is just as delicious.
• Plant-based milk: using any milk here. I like oat, almond or soya, but use your favourite or whatever you have open.
• Lemon juice: this helps the cake hold itself together and acts as a natural egg replacer when mixed with the milk. It forms a homemade vegan buttermilk which is known for its creamy quality.
• Plain flour: you can use plain flour or plain GF flour here, note that the texture may change slightly, but it is equally delicious both ways. If using a GF flour, using your preferred blend and one that you know to be good for baking – it is important to have the xanthan gum in there.
• Cinnamon and mixed spice: these spices add the wonderfully warming flavours to the Toffee Pecan Banana Bread and are so delicious. I also add a swirl of cinnamon on top for extra flavour. If you don’t have the mixed spice, don’t worry, maybe add some ground ginger instead or use extra cinnamon.
• Bicarbonate of soda: this is great for making the cake rise and relies on the lemon juice and plant-based milk to “activate it”.
• Pecans: these gorgeous nuts are essential for the “pecan” element of this cake, which did originally start in my head as being walnuts, so you can use them both interchangeably here. There are three sources of pecans here: lovely bits in the banana bread loaf, some crunchy ones baked on top and a sprinkle more of them on top of the toffee sauce frosting!

That’s all we need for this Toffee Pecan Banana Bread to be topped with the homemade toffee sauce frosting. The frosting was definitely the more challenging and stressful part of this recipe, as I feared it would never reach the correct temperature and thickness. Rest assured, patience is key. And you can speed up the process by popping the sauce in the freezer instead of the fridge. Simply combine tinned full-fat coconut milk with coconut sugar and vanilla and allow to reduce down and bubble away. Cool down the sauce and whisk in the almond butter to make the most luscious and smooth frosting ever. You’ll be spooning it from the bowl if you are like me!

Serve this Toffee Pecan Banana Bread to friends and family with a cup of tea or coffee for a deliciously light but warming and wholesome banana bread. It is naturally vegan with an easy GF swap and free of refined sugars. It comes together in on bowl in 10 minutes and bakes in under an hour for a simple, impressive and dessert-worthy loaf. Studded with pecans and cinnamon flavours, it is topped with a rich and creamy homemade toffee sauce that elevates and harmonises all of the flavours and textures.

If you are looking for more banana bread recipes how about my:

• Coconut Banana Bread
• Triple Chocolate Banana Bread
• Chocolate Florentine Banana Bread
• Chocolate Swirl Banana Bread
• Strawberry and Lemon Banana Bread

Toffee Pecan Banana Bread (Vegan GF-Option)

• Servings: 10
• Time: 60 minutes plus cooling
• Difficulty: easy
• Print

A warmingly spiced and nutty banana bread loaf laced with lots of cinnamon and topped with a sticky smooth homemade toffee sauce. This banana bread comes together in one bowl and is naturally vegan, with a GF-option and is refined sugar free.

Ingredients

• 400g ripe bananas, (about 3 large ones or 4 smaller ones)
• 50g sunflower oil
• 120g coconut sugar
• 1 tsp vanilla/almond essence
• 60ml plant-based milk
• 1 tsp lemon juice
• 280g plain or GF plain flour
• 1 tsp + 1 tsp cinnamon
• ½ tsp mixed spice
• 1 tsp bicarbonate of soda
• 50g + 15g pecans, roughly chopped
• Toffee Sauce*:
• 400ml coconut milk (full-fat tin)
• 100g coconut sugar (or brown sugar)
• 1 tsp vanilla
• 100g almond butter
• 20g pecans, roughly chopped

Directions

1. Preheat the oven to 160Fan/180*C and line a loaf tin with parchment paper.
2. Add the bananas to a large mixing bowl and mash well. Stir in the sunflower oil, coconut sugar, vanilla/almond essence, plant-based milk and lemon juice until smooth.
3. Pour in the flour, 1 tsp cinnamon, mixed spice, bicarbonate of soda and stir well to a thick batter, fold in the 50g pecans.
4. Pour into the lined tin and smooth over the top. Sprinkle over the other 1 tsp cinnamon and use a knife or cocktail stick to swirl the cinnamon through the top layer. Sprinkle over the remaining 15g pecans. Bake for 50 minutes or until firm to touch and an inserted skewer comes out clean.
5. Allow to cool in the tin for 10 minutes, remove from the tin and cool fully on a wire rack.
6. Meanwhile, prepare the toffee sauce. Add the coconut milk, sugar and vanilla to a saucepan and stir. Bring to the boil and simmer on a high heat (be careful it doesn’t boil over) for 30 minutes, stirring occasionally until reduced. It will still be quite thin, that is OK. Transfer to a glass container and allow to cool down in the fridge for 1-2 hours, stirring every 20 minutes or so. Or, for a quicker option, pop in the freezer for 20-30 minutes, stirring every 10 minutes. Once cooler, whisk in the almond butter until thick and glossy.
7. Pour or spread the toffee sauce over the cooled cake and top with the pecans. Store in an airtight container for up to 5 days or freeze un-frosted slices. *You may have extra frosting leftover, you can half the recipe, if neded.

I can’t wait to hear what you think on this easy recipe for Toffee Pecan Banana Bread, so please let mee know what you think below. I love seeing your creations, too, so please tag me in your bakes! I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With toffee pecan love x