Pecan powered banana bread

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Serves: 1 loaf

Prep time: 10 mins

Cooking time: 30-40 mins

Difficulty: Medium

 

 

 

 

 

 

Ingredients:

  • 3 tablespoons coconut oil (melted)
  • 1 tablespoon olive oil
  • 3 tablespoons maple syrup
  • 2 oz coconut sugar
  • 1 oz stevia
  • 8oz gluten free plain flour
  • 1 teaspoon baking powder
  • small pinch salt
  • 1 tablespoon cinnamon
  • 2 large ripe bananas
  • 2 large eggs (beaten)
  • 4 table spoons chopped pecans
  • 4 tablespoons sunflower seeds

Method:

  • Grease with coconut oil and line a loaf tin.
  • Pre heat the oven to 180 degrees
  • Place the pecans and sunflower seeds in the oven on an oven proof tray to toast (should take about 5-7 mins) – keep an eye on them so they don’t burn !
  • Remove from the oven and set to one side
  • Mash the bananas with a fork
  • Melt the coconut oil in the microwave (30 second, stir, 30 seconds)
  • Whisk eggs.
  • Add the melted coconut oil, olive oil, coconut sugar, stevia, bananas and eggs to a large mixing bowl. Stir and combine
  • Sieve the flour, baking powder, salt and cinnamon over the top.
  • Add the pecans and pumpkin seeds and fold together.
  • Spoon the mixture into the loaf tin making sure that the surface is even.
  • Bake in the oven for 30 – 40 mins ( a metal skewer will come out clean)
  • Store in an air tight container for up to a week.

This is my new favourite treat, it is so so good warm with a little almond butter spread on top – delicious ! This pecan powered loaf can also give your skin a little boost as pecans contain zinc which helps in maintaining skin health by guarding against infections. As always it is completely gluten free and FODMAP friendly 😀 Let it cool a bit before slicing – if you aren’t going to eat it all at once it can be frozen and defrosted for another time.

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