You know what everyone loves? Banana bread!
This banana bread recipe is one of the best I’ve tried. So moist, so delicious and it’s loaded with heart-healthy omega-3 like pecan nuts for a midday pick-me-up.
Believe me when I say that this is one of the best banana bread recipes out there. The flavors blend perfectly together, and the ingredients are carefully combine to create the softest, moistest banana bread ever. I often find loaves have a tendency to turn out too dry, but not this recipe. Nope.
And since it is loaded with good things like omega-3s and fibre, I encourage you to get baking and go bananas 🙂
- 75g pecan nuts, chopped
- 4 bananas, mashed – 400g – I use a blender
- Few drops of vanilla essence
- 240g plain flour
- Pinch salt
- 2 tsp. baking powder
- 1 tsp. cinnamon
- 100g caster sugar
- 1 egg
- 100ml olive oil
In a medium bowl, sift together flour, baking powder, sugar, cinnamon and a pinch of salt. Then set aside.
Now beat the egg, olive oil and vanilla essence together. Add this to the flour mixture using a spoon. Now mix in mashed bananas and pecan nuts. If using whole pecan nuts, put them in a food bag and crush with a rolling pin. Stir until just incorporated.
Preheat the oven to 180°C and grease a loaf tin. Now pour the batter into greased loaf pan and bake for approximately 60 minutes, or until a toothpick inserted into the centre comes out clean. The loaf should spring back when prodded gently with your finger. Cool on a rack before slicing.