On a chilly weekend, when you’re craving something baked fresh from the oven, and you have some over-ripe bananas that are about to go bad, what should you make that’s easy, delicious and pretty healthy too? This recipe! It’s one of my favorites that I’ve tweaked over time to make sure it’s sweet enough, but not too sweet, using only pure maple syrup as it’s sweetener. Pure Canada maple syrup is my favorite sweetener to bake with and I even use it in my coffee!
You can make it in one pan, if you had to, and it is so good it’s guaranteed to be gobbled up in no time by kids and adults alike. But, if there happens to be any leftovers for the morning you can put thin slices into a toaster oven, toast them and spread a tablespoon of natural peanut butter onto the slices and enjoy as breakfast.
- 3 extra ripe Bananas (mashed)
- ¼ cup coconut oil (melted)
- ¼ cup Maple Syrup
- 2 teaspoons Vanilla Extract
- 2 Eggs
- ½ cup oat flour
- ¾ cup All purpose Gluten Free Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Cinnamon
- ½ teaspoon nutmeg
1. Preheat the oven to 350 (F).
2. Grease up a loaf pan using coconut oil spray.
3. In the pan, mix all the wet ingredients well.
4. Stir the dry ingredients into the wet, mix until most of the lumps are gone.
5. Sprinkle with crushed pecans.
6. Bake for about 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean (the top should be nicely golden).
7. Allow to cool for a few minutes for easiest slicing. Serve with a cup of tea and enjoy!