Banana Bread
Recipe by Marianne Harold
This Banana Bread is a family favourite at our place. It is delicious and moist and will keep for days in the fridge. Also wonderful to share!
Ingredients:
1 cup roasted unsalted pecans
2 tablespoons of macadamia nut oil
2 organic eggs
3 ripe medium bananas
1 cup almond meal & 1/2 cup of coconut flour
2 tablespoons of rice malt syrup or coconut syrup
2 teaspoons of bicarb soda (aluminium free)
1 tsp vanilla extract
1 tsp cinnamon
1 pinch sea salt
Method:
- Preheat oven to 375 degrees.
- Place pecans in a food processor and grind down.
- Once the pecans are a fine meal, drizzle in macadamia nut oil while the processor is running to create a pecan butter.
- Peel bananas; roughly break them up and add them to the pecan butter mixture.
- Combine mixture for about a minute or until the mixture resembles a soupy paste.
- In a large bowl whisk the eggs.
- Add pecan/banana mixture to the eggs along with remaining ingredients.
- Mix gently to combine all ingredients until the mixture resembles a batter.
- Grease a loaf pan with coconut oil.
- Pour batter into greased loaf pan and bake for 25-30 minutes or until bread is cooked through.
- Allow bread to cool for about 10 minutes.
- Store Banana Bread in the fridge.