Ma's Maple Pecan Banana Oat Bread

Ma's Maple Pecan Banana Oat Bread

Prep Time: 20 Min
Cook Time: 40 - 45 Min

Yields: 4 + Servings

What You Need

• 1/4 C Unsalted Butter, room temp
• 1/2 C Dark Brown Sugar
• 1/2 C Canadian Maple Syrup *
• 2 Large, Free-Range Eggs
• 3 Extremely Ripe Bananas, mashed *
• 1 Tsp. Madagascar Bourbon Vanilla
• 1 1/2 C Primal Palate Gluten-Free All Purpose Flour
• 1/3 C Gluten-Free Quick Oats
• Heaping 1/3 C Lark Ellen Farms Sprouted Pecans
• 1 Tsp. Cinnamon
• 1 Tsp. Baking Powder
• 3/4 Tsp. Baking Soda
• 3/4 Tsp. Himalayan Salt
• Cooking Spray
• SERVE - Vanilla Ice Cream, Mixed Up Foods Maple Bliss Butter, Chopped Pecans

Notes

• Make sure you're using good quality syrup. No Mrs. Butterworth or Aunt Jemima syrups, you want quality Maple Syrup.
• I like to leave my mashed bananas chunkier and not fully mashed. Some banana chunks are always welcome in the loaf but that's entirely up to you.

Directions

• Preheat your oven to 350 F
• DRY INGREDIENTS - Add your pecans to a food processor and pulse them until crumbly. Add them to a medium sized mixing bowl with the flour, oats, cinnamon, baking powder, baking soda, and salt. Whisk together and set aside.
• WET - Add your brown sugar, maple syrup, and butter to a medium sized mixing bowl. Using an electric mixer, cream the butter with the sugar and maple syrup until creamy. Next, add the bananas and eggs and mix those in for a few seconds until combined.​

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• Add the dry bowl to your wet ingredients and fold everything together just until combined. Don't overwork it. Spray an 8.5" x 4.5" (or a 9" x 5") loaf pan with cooking spray and then add your banana bread mixture to the loaf pan. Tap your pan off the counter / table to settle everything and use a rubber spatula to spread the mixture if needed for an even loaf.
• Bake your banana bread for 40 - 45 minutes until a toothpick (or dry spaghetti noodle, that's what I use) comes out clean. Remove your pan and set it onto a wire cooling rack. Let it sit in the dish for about 10 minutes before tapping it out and letting it cool another 10 or so.
• If you're just slicing and eating it, you can let it cool even longer. If you decide to serve it my way, you want it a bit warm for the ice cream to get cozy on top. I served up two slices with a dollop of good vanilla ice cream, a drizzle of Mixed Up Maple Bliss Butter, and some chopped pecans. Just divine.
• Wrap any remaining banana bread in plastic wrap and it will keep for 3 - 4 days at room temp. Alternately, you can refrigerate it, but I've always kept it out as long as I've made any banana bread. It typically doesn't last much longer than 2 - 3 days lol ENJOY!

HAPPY VEG