Pecan Banana Bread
It's super filling and packed full of good fats which will keep you full and help stabilise blood sugar. Great for breakfast or as an afternoon snack.
You can use different nuts or add some chopped dark chocolate. It's not very sweet so if you prefer sweeter you can add more honey. It will last for around 4-5 days in an airtight container or the fridge but I like to slice and freeze it. This make it last for ages and I just get a piece out as and when I feel like. My favorite way to eat it is toasted with some almond butter.
Ingredients
- 150g ground almonds
- 75g pecans (whizz up in a nutribullet or similar or just use all 225g ground almonds
- 50g buckwheat flour or any gluten free
- Heaped tablespoon oats (gluten free)
- 50g chopped walnuts or any nuts
- 1tsp baking powder (gluten free)
- 3 large ripe mashed bananas
- 3 large eggs
- 2 table spoons extra virgin olive oil or just normal olive oil
- 1 or 2 tablespoons honey or maple syrup.
Method
- Mix all dry ingredients together, add the remaining ingredients.
- Mix well, pour into a lined 1lb loaf tin.
- Bake on 180 for 35-40 mins.
- Allow to cool fully before slicing