Pecan & Hemp Seeds Banana Bread


Recently hemp seeds and hemp produced for human consumption became legalized in Australia. To celebrate this nutritional milestone, I came up with this awesome new recipe that uses these hemp babies.


1. Fibre content is insane!

Hemp seeds are a rich source of both soluble and insoluble dietary fibre, which help keep the gastrointestinal system functioning happily.

2. Nutrient density.

Hemp seeds are a nutritional powerhouse. In addition to their wonderful macronutrient profile, they’re a rick source of vitamin E, calcium, magnesium, iron, zinc and B vitamins.

3. Complete protein source.

Hemp seeds are a high-quality plant-based source of protein. The most abundant protein in hemp seeds is Edestin is a globulin protein unique to hemp seeds and is believed to aid digestion

4. Healthy fats.

The promising ratio of omega-6: omega-3 polyunsaturated fatty acids and the presence of GLA (gamma linolenic acid) make hemp seeds a highly attractive “superfood”.

5. Other purported health benefits…

…include improving skin conditions, lowering inflammation, improving menopause and PMS symptoms, aiding brain function and balancing mood, lowering the risk of chronic disease and supporting musculoskeletal functions.


Hemp is derived from a similar plant to cannabis. Being a nanny state, it was therefore illegal to consume in Australia. But hemp contains INsignificant intoxicating properties. It won’t get anyone high. Australian regulators have finally come to their senses and legalized hemp consumption.

Pecan & Hemp Seeds Banana Bread

Author: Jodie
Recipe type: Snacks
Prep time: 10 minsCook time: 50 minsTotal time: 1 hour

Bread can be kept wrapped tightly and in an airtight container for 3-4 days. Warmer temperatures will reduce this time. Bread can also be freezer.


1¾ cup Wholemeal flour
1½ tsp Baking powder
¼ tsp Baking soda
¼ tsp Salt
⅓ cup Caster sugar
½ cup Pecans, chopped
2 Eggs
1 cup Banana, mashed
3 tbs Milk, any
¼ cup Hemp seeds / hearts
1 tbs Vanilla


Preheat the oven to 180 degrees Celsius.
Brush a bread tin with oil and/or lace with baking paper.
Whisk together the flour, hemp seeds, baking powder, baking soda and salt. Stir in the pecans.
Beat the eggs until combined.
Add the sugar, banana, vanilla and milk to the eggs and beat to combine.
Add the dry ingredients and mix on low speed to combine.
Pour into the bread pan and sprinkle some extra seeds and/or pecans on top.
Bake for 45-50 minutes until a skewer comes out dry.
Allow to cool slightly on a wire rack until turning onto the rack to cool completely.
Store in an airtight container.


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About Jodie

(ANutr, GDipNut, BSc, BA) Jodie is the director of Moving Nutrition, a postgraduate university qualified nutritionist, personal trainer, ex-dancer and choreographer, and a new mum. Jodie specializes in mood (depression, anxiety, irritability, OCD), gut health, weight concern, and establishing a postive relationship with food. She is also knowledgeable in sports nutrition for recreational athletes and competitive dancers. The Moving Nutrition blog is here to educate, encourage and empower you to live your healthiest, happiest life, and is filled with simple, delicious, real food recipes. Jodie is on a mission to harmonize nutrition science and intuitive wellness. Stay in touch #movingnutrition Read More…

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