It’s Monday and new week calls for healthier recipes for those who can’t live without sweets and pasty like me, but wants to stay in shape. Ok, I will not tell you that this is the best banana bread you’ve ever tasted because everybody has a different taste, but I can promise you it is really good! Combination of almonds, oats, pecans and bananas in right proportion gives you a better, healthier option for breakfast. Glazed pecans here are used for decoration and for sweeter taste but feel free to drop it as well as dark chocolate chips. I was baking it for the whole family and somebody is simply refusing to eat low-sugar foods so I had to compromise :)
- 1/2 cup pecans
- 1 tbsp brown sugar
- 1/8 tsp salt
- 2 tbsp syrup
- 1 tbsp butter
- 3/4 cup flour
- 1/2 cup ground almonds
- 1/2 cup ground oats
- 1/4 cup brown sugar
- 1/4 tsp salt
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup vegetable oil
- 4 normal size ripe bananas
- 1/3 cup 1-2% plain yogurt
- 1/2 cup chopped pecans
- 2 tbsp dark chocolate chips (optional)
Glazed pecans will be perfect not only for baking but also for summer salads with chicken and strawberry, and many vegetable salads, it’s also unbelievably delicious when added to a grilled salmon with a side of mini potatoes. You can glaze pecans and store it in a container for 2-3 weeks and use it as you need.
On a low heat melt butter in a small pan, add sugar and salt and stir until blended. Then, add syrup (I used regular table syrup), stir and wait until it heats up just enough to start bubbling but not more.
Add pecans and make sure they are even coated with the syrup mixture, keep in the pan for 7-8 min, stir occasionally, keep the heat low and don’t let it burn. Take pecans out of the pan and lay it carefully on a piece of parchment (be careful, they are hot!) and let cool for 20-30 min.
Now let’s make that bread! Preheat oven to 170C/330F. Lightly grease your loaf pan(s).
I decided to experiment with the flour mixture and it turned out very well. Using a blender grind separately almonds and oats.
Sift flour, ground almonds and oats, baking powder and salt into a bowl.
Whisk eggs and sugar until mixture is even and thick.
Peel ripe bananas.
Cut bananas in small pieces and mash with a fork until it looks like this:
Add bananas to the eggs and sugar mix, whisk, then add vanilla extract and oil and whisk again. At last add yogurt and whisk until well-blended.
Pour banana mix to flour and combine just enough for the flour mix to moisten. Don’t over mix if you don’t want your bread to be hard and dry.
Chop pecans, add to the batter and now it is ready to go into oven. I used two small loaf pans (foil ones bought in the closest dollar-store :))
I added 3 tbsp of dark chocolate chips to the second part of batter, since someone in this house (as I told you already) refused to eat any pastry without chocolate :) So feel free to skip the chocolate.
Divide batter evenly between pans and bake for 40-45 min. If you’re using one big loaf pan, baking time should be adjusted and it will be probably more than an hour. Bake until toothpick inserted in the center comes out clean.
Just 3-5 minutes before I took the bread out I put pecans on it so the sugar-coating would melt a little in the oven and let pecans stick on top of banana bread.