A classic, made with better-for-you ingredients for a nourishing and satisfying treat
For first episode of my new weekly series, I’m sharing this maple pecan banana bread recipe that is perfect for early fall. Gluten, dairy, and refined-sugar free; so it makes the perfect breakfast, on the go snack, or dessert!
The warm, sweet spices from OG banana bread meet dark maple syrup and nutty pecans to create a perfect harmony of flavors in every bite. Pairs beautifully with coffee or tea, and even better with butter and honey. Full recipe below! :)
Ingredients
4 medium or 3 large very ripe bananas, mashed
3 eggs
3 tbsp nut milk of choice (I used walnut milk)
3 tbsp maple syrup
1 tsp vanilla extract
1 ½ tsp cinammon
2 ½ cups almond flour
½ cup ground flaxseeds or chia seeds
1 tsp baking soda
½ tsp salt
½ cup pecans, chopped (sub chocolate chips or walnuts)
To Bake
Preheat oven to 350F and line a loaf pan with parchment paper.
Use a whisk to combine all wet ingredients (bananas, eggs, milk, syrup, and vanilla) in a bowl.
Add the dry ingredients (minus the pecans), stir well to combine.
Fold in the pecans.
Add mixture to loaf pan and bake for 50-60 minutes or until a toothpick comes out clean. Allow to cool completely before slicing.
Enjoy with butter, nut butter, honey, and/or flaky sea salt.
I hope you love this recipe! Stay tuned for more nourishing sweet treat recipes on this series, every Sunday. For now, follow my Instagram @abigailsapron for tons more content + recipe inspo!
Hope you all are well, have an incredible week <3
With love,
Abigail
The perfect autumn snack!