London Clinic of Nutrition
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Pecan Banana Bread

This high-protein, grain-free bread makes a delicious breakfast option or snack and is suitable for those following the Specific Carbohydrate Diet (SCD).



20 minutes

Cooking Time

45 minutes


1 loaf / 12 Slices


Dessert, Snacks

The SCD aims to re-balance the gut flora, reduce inflammation and help heal the gut lining, through the avoidance of ‘specific carbohydrates’ that are more difficult to digest.

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 pecan nuts
  • ½ tsp cream of tartar
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • 4 free-range eggs
  • 1 large ripe banana
  • 2 tbsp olive oil
  • 1 tbsp honey


  1. Place the pecan nuts in a grinder or blender and process to form a fine meal and place in a bowl with the other dry ingredients.
  2. Place the eggs, banana, oil and honey in a blender and process until smooth. Pour into the dry ingredients and mix thoroughly.
  3. Spoon into a lined loaf pan and bake at 180°C/350°F, gas mark 4, for 40–45 minutes until firm to touch.
  4. Allow to cool for 5 minutes before turning out.
  5. Slice and serve warm with coconut oil or nut butter.

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