Banana Nut Bread

Banana Nut Bread
Banana Nut Bread

(Can be made the day before.
Let cool & refrigerate overnight.
Warm up in the morning.)

Put:
1 1/2 c whole wheat flour
1/2 c whole oat flour
2 1/2 c sliced ripe bananas

(or 1 1/2 c mashed)
1/4 t salt
1/2 c honey

in a bowl or mixer bowl.
Mix in a mixer or with a spatula.


Add:
3/4 c pecans
to the bowl or mixer bowl.

Mix in the mixer or with a spatula.

Preheat oven at 350º

(breads need the oven
preheated to turn out well)

To keep from sticking,
oil sides & bottom of a

glass bread pan with:
1/2 t virgin coconut or olive oil

Sprinkle:
1/4 c unsweetened shredded
coconut or flakes
in the bottom of the bread pan.


Spoon the mixture into the pan or form the mixture into a long oval ball & put into the pan.

Press mixture with a spatula or back of a large spoon, making it thicker around the edges & thinner in the middle.

Top with:
1/2 - 3/4 c more of pecans
& press into the mixture.


Bake at 350º for 45 - 50 min.

Hint to get the bread out:

Loosen with a knife around the edges, lifting under the bread so that it practically comes out.

Then slice the bread in the pan.

To flip the bread out, put a cookie sheet on top of the pan.

Flip it over.
It should come out.
You may need to help with a knife.
Put a plate on top of the bread & flip it over again to get the bread upright.

Serve
or cool down & refrigerate in an airtight container for up to 3 days
or freeze.

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Goes well with any of these:

Apples
Apples

Apples

Apple
Fruit Bowl

Apple Fruit BowlApple Fruit Bowl

Tropical Fruit Bowl

Banana Blends (Banana)

Your Choice Fruit Bowl

Almond Milk

Peanut Butter Milk

Almond MilkAlmond Milk
Banana BlendBanana Blend
Peanut Butter MilkPeanut Butter Milk
Tropical Fruit BowlTropical Fruit Bowl
Your Choice Fruit BowlYour Choice Fruit Bowl

Bananas

Bananas
Bananas