I love banana cake, banana bread, banana smoothies, banana ice cream. Huge fan. And a while ago a good friend of mine told me about a great recipe by the talented Real Food Pledge for the most excellent banana and pecan loaf, and although I can’t claim it as my own (although as it’s so good I wish I could!!), I wanted to share it with you guys. It’s 100% clean eating and 200% delish so give it a whirl! It’s also fail proof which is a massive bonus.
This loaf is a great snack and it freezes well. I like to make it on the weekend, slice it up then freeze pieces to take to work during the week; such a good treat during the day.
Banana and pecan loaf
1 cup almond meal
1 cup dates – just normal dates are fine, you don’t need to use medjool dates
2 tablespoons of coconut flour – if you don’t have coconut flour just use any form of coconut you have and blitz it up into a flour
1 teaspoon baking soda
1 teaspoon cinnamon
3 average sized ripe banana’s – depending on the size, I often find that two is enough, otherwise you have to bake the loaf for a bit longer than specified
3 free range eggs
2 tablespoons of coconut oil
½ cup chopped pecan nuts
How to …
Turn your oven on to 180 degrees and line a loaf tin with baking paper – key detail and one that has not always been a strength of mine, opps.
Chuck the almond meal and dates into your food processor and whizz until the dates are finely chopped, then add the rest of the dry ingredients – coconut flour, baking soda and cinnamon – and blitz until all are well combined.
Next add the wet ingredients – the eggs, peeled bananas and coconut oil – into the dry mixture. Blend together until the mixture is fully combined, and then add the chopped pecan nuts and stir or blend slowly into the mixture.
Pour/dollop the mixture into the prepared loaf tin and pop a few whole pecans on top of the loaf mixture if you fancy.
Bake for approximately 30 minutes or until a skewer comes out clean.
Enjoy all of its goodness 🙂