Banana, Chocolate & Pecan Loaf
Luscious, light and flavorsome is one way to describe this bake. This is possibly the softest banana loaf I’ve ever had and has the added deliciousness of fondant like chunks of chocolate and crunchy pecan nuts running through it. It’s so scrumptious, there’s no need to wait until afternoon tea for a slice!
- 2 large eggs beaten well
- 4 ripe bananas skins removed & mashed
- 120 g rapeseed oil
- 150 g brown rice syrup or you can try a sweetener of your preference
- 2 vanilla pods seeds scraped out OR 2 tsp. vanilla bean paste/powder
- 100 g brown rice flour
- 50 g buckwheat flour
- 1 tsp baking powder gluten-free
- 1 tsp bicarbonate of soda
- 2 pinches pink Himalayan salt
- 60 g pecans finally chopped (hold back a small handful for the topping)
- 100 g dark chocolate chunks free from dairy if you want to keep this loaf dairy free, hold back a small handful for the topping
- pecans finally chopped (see above)
- dark chocolate chunks finally chopped (see above)
- nut butter
- thick coconut yoghurt
- Pre-heat the oven to 350°F, gas mark 4, 180°C (160°C fan-assisted).
- Line a 900g 2lb loaf tin with parchment paper or silicone paper liner.
- In a large bowl, whisk the eggs until smooth, adding in the mashed bananas, vanilla, oil and brown rice syrup and combining thoroughly (either by hand or using an electric food whisk)
- Into a separate bowl, sieve the brown rice flour, buckwheat flour, baking powder and bicarbonate of soda then add the sea salt and mix well,
- Using a metal spoon fold the dry ingredients into the wet mixture and, when combined, stir in the dark chocolate chunks and chopped pecans, setting aside a small handful of each for later
- Pour the mix into the pre-lined loaf tin and sprinkle the remaining nuts and chocolate over the top.
- Bake for 1 hour until a knife inserted into the middle of the loaf comes out clean.
- If, part way through baking, it looks like the nuts on top are starting to burn, remove the loaf from the oven, cover loosely with foil and then return to the oven to finish cooking.
- Remove from the oven and leave to cool in the tin for 10 minutes, and then turn out onto a wire rack to cool completely before serving.
- You can make this loaf the day before serving, which I do often, wrapping it tightly in foil once it has thoroughly cooled to keep it deliciously moist.
- I’d LOVE to see how you get on so either send me a photo to firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
LISA’S TIP – Looking for a Banana Loaf with more goodness than the traditional versions? If so, then you HAVE to try this one! A slice of this loaf makes a lovely breakfast – either on its own, spread with nut butter or served with coconut yoghurt and berries – but it’s versatile enough to also be a yummy snack or a divine dessert (try it warm with ice cream!) If you’re following a vegan lifestyle, you can replace the eggs by 1 tbsp. chia combined with 3 tbsp. cold water, per egg substitute, and wait for about 5 minutes, until it becomes a gel. This recipe will call for 2 tbsp. chia seeds and 6 tbsp. cold water if you are replacing the eggs. If frozen bananas are all you have then remove from the freezer, leave for 30-60mins to thaw, squeeze out any water and then you’re good to go! You will need about 240g thawed banana for this recipe. This loaf will keep in an air-tight container at room temperature for about 5 days but it’s best eaten within a day or two!