An oldie but a goodie! This is a classic recipe I have shared on Instagram in the past, but I wanted it to be here to stay.

PECAN BANANA BREAD

You will need:

  • 2 large, ripe bananas
  • 2 Eggs
  • 200g Oat Flour (Blend up oats in a food processor)
  • 60g of Vanilla Whey from Wheybox (optional)
  • 2 Teaspoon Maca Powder (optional – but adds caramel flavour)
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Mixed spice
  • 2 Tablespoon Sugar (Brown sugar/ coconut sugar etc)
  • 50ml Milk ( Plant milk or dairy)
  • 50g Chopped Pecans
  • 2 Large Tablespoons Coconut Oil, melted
  • 100g Pecans
  1. Preheat the oven to 180C. Add the dry ingredients (except the pecans) to a bowl and thoroughly combine with a wooden spoon.
  2. Chop the banana into small slices and add to the bowl, along with the 2 eggs, Coconut oil and Milk and beat together with an electric whisk. You may want to add a splash of extra milk to get a good batter.
  3. Chop 50g of the pecans and then gently stir into the batter.
  4. Line a loaf tin, and pour the batter in. Then carefully add the pecans on top for decoration.
  5. Bake on the middle shelf for 20 minutes. Check with a knife or tooth pick in the middle of the cake if the cake is cooked (they should come out clean).  If necessary, cook for a further few minutes.

If you do give this recipe a go, then please tag me on Instagram @tallyrye as I love seeing your recreations. Happy Baking!

N.B: If you’re vegan, you can definitely use an egg substitute, there are plenty of alternatives shared by vegan bloggers. And if you’re using a plant based protein you will need to add more milk to the batter so it doesn’t come out to try.