BANANA BREAD WITH PECANS
Who doesn't love a delicious warm slice of banana bread, especially when it happens to be healthy? This recipe was made refined sugar free and dairy free using maple syrup and coconut oil. With the addition of buckwheat flour and pecans it has a delicious nutty taste that will leave you struggling to stop at one slice.
4 Bananas, Ripe, Medium Sized
100g Barley Flour
150g Plain Flour
50ml Maple Syrup
75ml Coconut Oil
2tsp Baking Powder
1/2 Vanilla Extract
1. Heat your oven to 190˚C. LIne a 1kg loaf tin with baking parchment.
2. Using a food processor or electric hand-held whisk, cream the bananas and maple syrup together. Add the coconut oil and beat until evenly combined. Beat in the eggs, one at a time.
3. Sift the barley, plain flour and baking powder over the mixture and carefully fold in. Finally, fold in the pecans.
4. Spoon the mixture into the prepared loaf tin, and spread evenly. Bake for 40 minutes, or until a skewer inserted in the center comes out clean. Remove from the tin and cool on a wire rack.