If only I could get a slice of this Paleo Pecan Banana Bread to Eric from 29 Acacia Road. It’d power him to save the world! You know who i’m talking about right? Eric Wimp, the school boy who every time he ate a banana transformed into Bananaman, my childhood superhero.
Ok, so I can’t promise a slice of this will enable you to fly, have superhuman strength or allow you to run around in a distinctive blue and yellow banana outfit without getting some seriously funny looks but it is a wonderfully moist, decadent cake packed full of healthy goodness. Bananas contain high levels of tryptophan, which is converted by the body into Serotonin, the happy brain neurotransmitter so maybe you’ll still get your buzz on! Bananas are also a great source of energy so grab a slice before a workout and at least it will get you to the gym!
- 4 bananas (including one for the top)
- 3 eggs
- 150g ground almonds
- 60g pecans (chopped)
- 1 teaspoon raw honey (or alternative sweetener to taste)
- Olive oil for greasing
- 1 teaspoon of butter or coconut oil
- Chopped nuts for presentation (optional)
Preheat the oven to 180C.
Lightly oil a 20 x 12.5 inch loaf tin to prevent sticking.
Mash 3 bananas using a fork and whisk the eggs. Combine the bananas, eggs, almonds, honey and chopped pecans together to form a batter. Pour into the loaf tin.
Meanwhile, slice the remaining banana in half lengthways and fry in a little butter, or coconut oil if you’re dairy free, until the outer begins to turn a light golden colour. Place on top of the cake mixture.
Bake in the oven for 20-30 minutes until golden brown and you can insert and remove a skewer without any sticking crumbs. Allow to cool, slice and enjoy.
I thoroughly recommend a big dollop of almond butter to top this Paleo Pecan Banana Bread off!