BANANA BREAD WITH PECANS
Timescale
Relaxed
Makes
1 loaf
Difficulty 
Simple
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. 
INGREDIENTS

4 Bananas, Ripe, Medium Sized

2 Eggs

100g Barley Flour

150g Plain Flour

50ml Maple Syrup

75ml Coconut Oil

2tsp Baking Powder

1/4tsp Cinnamon

1/4tsp Nutmeg

1/2 Vanilla Extract

50g Pecans

METHOD

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. 

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