Cinnamon and pecan banana bread

I was playing with a banana bread recipe on a snowy Sunday and came up with this yummy result! We ate two slices each while it was still warm (insert guilty looking face). Seriously, it takes about 10 minutes to throw together if you have the ingredients.

You can try other combinations with the basic recipe too, maybe walnuts, I’ve used blueberries before which turned out nice. Try a different spice, maybe cardamom!

Whatever you choose, this is a simple and tasty treat to have with your cuppa and snuggle on the sofa with your chosen literature!

Ingredients (for one loaf):

3 bananas peeled and mashed well (normally the riper the better, but I used semi-ripe and it worked just fine)

3 free range eggs

2 tbsp melted ghee

2 tbsp honey

1/4 cup plus 2 tbsp coconut flour

1/4 cup crushed pecans

1/2 tsp baking soda

1/4 salt

1/4 tsp cinnamon

1/4 tsp pure vanilla powder (or equivalent vanilla essence)

How to:

Preheat the oven to 180C

Start by whisking the eggs and combining all the wet ingredients together. Be careful not to add the ghee to the eggs when it’s hot as it may scramble them!

In a separate bowl sieve the coconut flour then add the dry ingredients. Then pour that in to the wet mixture and fold in until it’s thoroughly mixed.

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You could use an electric mixer for speed, but it may break up the nuts a bit too much. It’s nice to have a few crunchy bits in there!

Pour the mixture in to a loaf tin or mould and pop in the oven for around 45-50 minutes. You’ll know it’s ready by putting a cocktail stick in the middle that comes out dry.

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When it’s ready let it stand for a few minutes to cool before removing from the pan.

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It’s delicious hot with some ghee or grass fed butter on top! If you can stop eating it, slice up the rest and store in the fridge or freeze slices individually. If you prefer to eat it hot you can zap it in the microwave for 20 seconds. But you must have a cuppa with it. I insist!

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