Banana & Pecan Bread
Nothing beats a piece of banana bread. Warmed up, with a coffee - take me to heaven! It’s pretty difficult to find banana bread out there that isn’t full of nasties, so I put myself to task to create one that was delicious and wouldn’t send your blood sugar levels through the roof, or your guilt.
The best thing about this recipe is that it’s gluten free. I didn’t deliberately set out to do this, it just happened. Instead of using flour I have used almond meal, this adds a lovely rich flavour to the recipe. Almonds are a great source of vitamin E, magnesium and potassium. So you get a potassium boost from the bananas in the loaf plus the almonds! Potassium helps with cell renewal, strengthens nerve signals and helps transport nutrients throughout the body.
This recipe is a great way to use up overripe bananas, and best of all you don’t need any appliances to make it. Just tip everything into a bowl and mix together. It’s great for an afternoon or mid morning snack, and is SO delicious toasted. This recipe calls for 1 tbs of maple syrup to sweeten it up, if you like things sweeter I’d add 2 tablespoons. You could use honey instead too.
3 ripe bananas
2 cups almond meal
2 tbs psyllium husk
2 tbs coconut oil
1 -2 tbs maple syrup (depending on how sweet you like it – alternatively you could use honey)
1 tsp vanilla powder or 1 vanilla pod’s seeds
1 tsp cinnamon
1 tsp baking powder
½ cup pecans, plus a little extra to top the bread
2 pinches sea salt
HOW IT’S DONE
Pre-heat your oven to 180 degrees Celsius. In a large mixing bowl smash up the bananas with a fork (or your hands). Add all of the remaining ingredients (keep aside some pecans for the top) and combine well. The batter should be quite wet. Line a 22cm (or there about) loaf tin with baking paper and pour in the mixture. Top with the remaining pecans. I like to chop them up a little then sprinkle them over, it looks really pretty. Bake for 45 minutes, test the loaf by inserting a skewer into the centre. If it comes out clean, it’s done! Turn out of the tin and let it cool for as long as you can - I’m not going to lie, I have burned my mouth from tucking in too early! This loaf will keep for a week, make sure you wrap it up so it doesn’t dry out. You can also freeze slices of the bread if you want to be organised for school lunches and work snacks!
Photography by Phu Tang