Recipe: This Bread is Bananas, B-A-N-A-N-A-S | Jennifer Hulley Food Photographer, Hamilton / Toronto Ontario

Bananas. Quite literally. 

I found a recipe I wanted to try from one of my go to books, A Modern Way to Cook by Anna Jones. It's a really simple recipe and pretty low in added sugars, so it can't be that bad for you right? I've modified the original recipe, omitting the chocolate layer and adding some nuts and seeds to the top (I know, I know...but I wanted something a bit more breakfasty and less desserty so I felt less guilty when I ate half the loaf before noon.) The difficult thing with the recipe is its done by weight, not volume. if you don't have a scale, not to worry - I've done the tricky converting for you! The end result - this bread is dense, quite sweet (I would probably cut it down to 1/2 the sugar next time) and tastes phenomenal alone or topped with something like almond butter on it.

 
 

Get your bake on: The Ultimate Pecan Banana Breakfast Bread

Ingredients:

2 cups + 2 Tbsp rolled oats
2 cups pecans
4 large ripe bananas
75ml (around 1/3 cup) melted coconut oil (I use cold pressed virgin oil)
1/2 cup coconut sugar
100 ml (just under 1/2 cup) pure maple syrup
100 ml (just under 1/2 cup) unsweetened cashew milk (almond will also work fine)
2 tsp baking powder
pinch of salt
1-2 handfuls of mixed nuts and seeds to top

Mix it up:

Preheat the oven to 350F

While the oven is heating up, spread the pecans onto a baking sheet and roast for 10 min. Remove nuts from oven chop roughly and set aside.

Put oats into a food processor and pulse until you have a rough flour. Place flour into a bowl.
Put bananas, cashew milk, maple syrup and coconut sugar into the food processor. Blend until smooth.

Add banana mixture to flour along with baking powder and salt, mixing by hand until just combined. Stir in the pecans.

Spoon batter into a bread pan lined with parchment paper, spread evenly into all corners.

Sprinkle the top with nuts and seeds.

Bake in the oven for 70 - 80 minutes, until a cake tester (or fork or whatever you have handy thats pointy) comes out clean.

Allow the bread to cool for 10 minutes before lifting from the pan. Once out of pan, allow to cool completely on a wire rack before slicing.

Notes:

1 - This bread is MUCH easier to slice once you've allowed it to cool completely. It's incredibly hard not to dive in and proceed to stuff your face with it once you remove it from the pan, but try your best. Trust me.

2 - Chopping nuts is quite literally a pain in the nuts. Its finicky and I find cleaning out a food processor to be a pain, and it's kind of difficult to control the size of the chunks, and you often end up with something closer to a nut flour. My solution? A handy little gadget from The Pampered Chef. At first glance it seems over priced and stupid but trust me, it is one of my fav gadgets in the kitchen and gets used in so many ways (onion chopping is now much less painful). A word of warning. Do not do what I did initially and think you can get a cheaper version from another company and that it will work the same. It doesn't, and you will end up super frustrated and throwing it in the bin cursing the day you bought it. Just suck it up, pay the $45 bucks and get a good one.
 

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