A very moist bread with a rich banana flavour, crunchy pecans and the healthy addition of ground flax seed.
Pecan Flax Banana Bread
Ingredients Makes: 1 loaf
2 cups spelt flour -or- all-purpose flour
3 Tbsp ground flax
1 tsp baking soda
1/5 tsp sea salt
1/2 cup unsalted butter, softened at room temperature
1/2 cup honey, liquid
2 eggs, mixed
2 1/3 cups over-ripe bananas, mashed ~or~ frozen ripe bananas, thawed, drained and mashed
1/2 cup pecan pieces
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan with coconut oil.
In medium bowl combine the flour, ground flax, baking soda, and sea salt, then set aside.
In a large bowl, cream together the soft unsalted butter and liquid honey. When butter and honey are well combined, stir in the eggs. Last mix in the bananas until ingredients are all well blended.
Stir the banana mixture into the flour mixture just until moistened. At last add the pecans stirring in only until evely mixed. The more the batter is worked the more crumbly and dense the loaf may become, depending on the flour used.
Pour batter into the prepared loaf pan; press over the top of the batter with a large spoon to push out any air bubbles and to spead evenly in pan.
Bake in preheated oven for 60 to 65 minutes, or until a toothpick or thin knife inserted into center of the loaf comes out clean. Let bread cool in pan for 10 to 15 minutes before turning out onto wire wrack to cool.
Recipe Shared by: J. Marshall
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