by 
This week marks the 1 year anniversary of my first ever blog post. So how does a whole food blogger celebrate such a milestone? With some Celebration Banana Pecan Bread of course!
I’ve learnt so much over the last 12 months. About web design, photography, writing, not to mention time management. And I’ve got to say – I’m hooked. I love being able to share recipes and experiences with you all on this platform.
But mostly I’m just really happy I gave it a go. Have you googled ‘Vegetarian Blogs’ lately? There are a lot of us. Having said that, I believe there’s room for everyone. All of us bringing something different to the table (accidental pun, but it stays 😉 ).
Which brings me to today’s recipe. My banana pecan bread is so yummy and with only a handful of ingredients, super simple to make. It’s great for breakfast with lashing of your favorite nut butter (shout-out cashew butter) or as an afternoon snack with a strong coffee or herbal tea. And let’s not forget the school lunch box. This banana pecan bread is a winner there too.
Now, I call this my Celebration Banana Pecan Bread but it tastes just as good if you sub walnuts for the pecans. You could even leave the nuts out all together – the kid prefers it that way. Just be sure to use a couple of super over-ripe bananas. You need these for their consistency and sweetness. Lucky for me there are always some of those lying around our place…
Celebration Banana Pecan Bread
Makes 1 loaf
2 cups wholemeal self-raising flour
1/3 cup brown sugar (firmly packed)
1/2 cup pecans (roughly chopped)
1 tsp bicarb soda
2 eggs (lightly whisked)
1 cup either full cream milk or rice milk
2 large over-ripe bananas (mashed)
Method:
- Preheat your oven to 180C (fan forced). Grease the base and sides of a 20 x 10cm loaf pan with butter, ghee, or coconut oil.
- Combine the flour, sugar, bicarb soda, and pecans in a large bowl.
- Add your eggs, milk and mashed bananas to the dry ingredients. Gently mix through to combine.
- Pour the batter into your greased loaf pan. Bake in the oven for around 35 – 40 minutes or until a skewer comes out clean.
- Leave to cool in the pan for a minute or two before turning onto a wire rack to cool completely.
