It’s Easter, and that means a lovely long weekend. I’m in holiday mode, and just want to spend the whole weekend sleeping in the autumn sunshine. And when I wake up, I want thick slices of banana pecan spice bread, toasted and slathered with butter, and a cup of tea. Who’s with me"
(Or without butter, if you can’t have it… I’m just a bit excited about the fact that I can now eat butter, after doing GAPS!!)
This recipe is based on my Grain Free Bread Formula, but we (my trusty recipe development assistant, Apphia, and I), decided it needed a slightly different ratio to make it softer, so we thought we should share what we came up with. It’s soooooo good.
Banana Pecan Spice Bread for breakfast, with scrambled eggs. Mmm…
Anyway, enough chit chat – you’re probably in holiday mode like me, and just want to get this bread in the oven, then in your mouth, and get back out into the sunshine.
Enjoy, and Happy Easter!
Banana Pecan Spice Bread (grain free) 2016-03-26 10:10:53
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Save Recipe Print Ingredients 100g activated* (or raw) pecans, plus extra for decorating 230g activated* almonds? (or 250g raw) 4 medium eggs, separated 200g bananas, peeled and cut into 3cm slices (fresh or frozen & thawed) ½ tsp sea salt 60g ghee or coconut oil 3 tsp cinnamon ½ tsp mixed spice 2 Tbsp honey (opt) 100g sultanas *(activated means soaked then dehydrated so they're really dry and crisp - makes them easier to digest)
Thermomix Method Preheat oven to 170C. Line loaf tin (28x12cm) with baking paper, and set aside. Place pecans into TM bowl and chop 3 sec/speed 5. Set aside. Place almonds into TM bowl and mill 10 sec/speed 8. Remove to a bowl and set aside. Thoroughly clean and dry mixing bowl. Place egg whites into TM bowl and insert butterfly. Whisk...