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Banana-Pecan Bread and Muffins


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Banana-Pecan Bread and Muffins


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Banana-Pecan Bread and Muffins


  • Ready Time : 0 min


2 loaves or 24 muffins


  • 1 cup whole wheat pastry flour
  • 2 1/3 cups All-purpose flour
  • 1 tablespoon Baking powder
  • 2 teaspoons Baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups Granulated sugar
  • 4 egg whites
  • 1/2 cup canola oil
  • 1/2 cup skim milk
  • 1/2 teaspoon lemon juice
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 2/3 cup Water
  • 4 ripe bananas, mashed well
  • 1/3 cup chopped pecans
  • cooking spray


  1. Preheat oven to 350 degrees F.
  2. Spoon flours into dry measuring cups and level with a knife. Whisk together with the next 4 ingredients (through cinnamon) in a large bowl.
  3. Combine sugar, egg whites, oil, milk, lemon juice, vanilla extract, and eggs in a large bowl and beat with a hand mixer at a high speed until blended.
  4. Add water and mashed bananas, beating at a low speed until blended together.
  5. Add flour mixture to banana mixture and beat at a low speed just until combined (don’t over mix.)
  6. Coat 2 loaf pans (9 X 5 inch each) or muffin tins (24 muffins) with cooking spray.
  7. Spoon batter into pans and fill half-way. Sprinkle pecans evenly over batter.
  8. Bake breads (in loaf pans) for 1 hour or until a wooden pick inserted in center comes out clean, or bake muffins (in muffin tins) for 30 minutes and check as above.
  9. Cool in pans for 10 minutes and then remove from pans and cool on wire rack.



About Bonnie Taub Dix


I am a Motivational Speaker, Nutrition Consultant, and Author and...a total foodie! Check out my website www.bonnietaubdix.com to learn more




One Response to Banana-Pecan Bread and Muffins

  1. I made this recipe as muffins. I used half whole wheat flour and half all purpose. I also used walnuts and chocolate chips instead of pecans am mixed them in to the badder. The results were a big hit in my family. Very cakey but not too sweet.

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