A yummy piece of Banana Pecan Nut Bread and a hot cup of coffee for breakfast is the right way to start your day.
I love banana nut bread and this recipe is easy and delicious you can add pecan or walnuts, delicious either way. I tweaked this recipe by adding cream cheese so it would be moist and added pecans from the original recipe I found. Link is below.
I had hubby a nice cup of hot coffee and this bread waiting on him when he got up and he loved it. Hope you enjoy it as well.
- 3 very ripe bananas (about 1 to 1 1/2 cups mashed)
- 3/4 cup coconut flour
- 4 eggs
- 1/4 cup swerve
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 4 oz of cream cheese (softened)
Preheat the oven to 350ºF and line a 9-inch by 5-inch loaf pan with parchment paper.
In a large bowl, mash the bananas with a fork. To the mashed bananas, add in the coconut flour, eggs, coconut sugar, cinnamon, baking powder, salt, vanilla and cream cheese. Use a mixer to stir the batter well, till a smooth batter is formed.
- Add pecans and stir them with a spatula till thoroughly mixed
Pour the batter into the lined loaf pan and bake until the center of the loaf has risen and started to crack, and feeling firm to the touch, about 45 to 55 minutes. Cool completely before slicing and serving.
Because this loaf is moist, be sure to store it in an airtight container in the fridge for best shelf life. It should last at least a week when stored in the fridge.
Tweaked this recipe which originally came from. https://detoxinista.com/
Nutritional Value Per Slice (total recipe serves 15)
Fat 5.8 g