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Banana pecan bread

This high-protein, grain-free bread makes a delicious breakfast option. You’ll need a food processor or blender to grind the pecan nuts to form a flour-like consistency. The bread is best served warm or toasted, spread with a little coconut oil or nut butter.

Ingredients

300g/10½oz/scant 3 cups pecan nuts

½tsp cream of tartar

½tsp baking soda

1tsp cinnamon

4 free-range eggs

1 large ripe banana

2 tbsp light olive oil

1tbsp maple syrup


Method

Place the pecan nuts in a grinder or blender and process to form a fine meal

Place in a bowl with the other dry ingredients

Place the eggs, banana, oil and maple syrup in a blender and process until smooth

Pour into the dry ingredients and mix thoroughly

Spoon into a lined loaf pan

Bake at 180C for 40—45 minutes until firm to touch

Allow to cool for 5 minutes before turning out

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