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  • caroline oneill

BANANA PECAN BREAD

This high-protein, grain-free bread makes a delicious breakfast option. You’ll need a food processor or blender to grind the pecan nuts to form a flour-like consistency. The bread is best served warm or toasted, spread with a little coconut oil or nut butter.



Ingredients:

300g pecans

1/2 tsp Cream of tartar

1/2 tsp Baking soda

1 tsp Cinnamon

4 Free-range eggs

1 Large ripe banana

2 tbsp Light olive oil

1 tbsp Maple syrup


1. Place the pecan nuts in a grinder or blender and process to form a fine meal

2. Place in a bowl with the other dry ingredients

3. Place the eggs, banana, oil and maple syrup in a blender and process until smooth

4. Pour into the dry ingredients and mix thoroughly

5. Spoon into a lined loaf pan

6. Bake at 180C for 40—45 minutes until firm to touch

7. Allow to cool for 5 minutes before turning out

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