La Nogalera

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  • 1 cup raw pecan pieces + more for topping
  • Cooking spray for coating pan
  • 1 3/4 cup baking flour mix
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 eggs
  • 1 cup Sugar
  • 1/2 pecan oil or canola oil
  • 1 teaspoon vanilla extract
  • 1/2 cup yogurt
  • 3/4 cup ripe mashed bananas*


Preheat the oven to 350 degrees F. Prepare your 9 x 5 banana bread pan. In a bowl, sift the 10 ounces (1 3/4 cup) of the flour mix, baking powder, baking soda and sea salt and whisk to combine. In a mixer bowl, add the eggs, sugar and oil. Mix together. Add vanilla extract to the mixture. Add the soy yogurt and the mashed bananas and mix everything together for 2 more minutes. Add in 1/2 of the dry ingredients mixture, combine for 30 seconds, and then add in the rest of the dry ingredients mixture. Make sure everything is combined.
Remove bowl from mixer and fold in the raw pecan pieces into the batter until evenly distributed. The batter should be thick. Add the batter to the banana bread pan and use your spatula to smooth down the top. Sprinkle some pecan pieces on top. Bake the banana bread on the top shelf of your oven for 60 minutes, until a fork comes out with a few crumbs. Remove from oven and allow to cool for 10 minutes in pan. Transfer to your wire rack or desired plate.
Allow the bread to cool completely, and enjoy!