Many who are not vegan or not allergic to gluten, make there sweet breads with regular white flour. It can be bleached or unbleached. I thought I would change that and use 100% whole wheat flour in our featured recipe: Pecan Buttermilk Banana Bread.
Even though it’s made with 100% whole wheat, it won’t ruin the fun of enjoying this sweet treat. Besides whole wheat is a complex carbohydrate and wont spike your glucose, or cause a serge of energy to only fall fast 20 minutes later.
The inside has Almond Toffee Bits or better know as Heath Bars. The outside of the bread is bake coated with sugar, for that extra sweetness.
The sugar coats better, and doesn’t clump like flour or leave a floury film on the baked cake. Instead, it leaves a slight sweet coating on the bottom and sides. Avocado oil or olive oil can be replaced with butter, considered a healthier alternative.
We also used over ripe bananas. when bananas go black and then some, they have a lot of natural sweetness.
Enjoy the video and then enjoy preparing Pecan Buttermilk Banana Bread.
Pecan Buttermilk Banana Bread
2 eggs, beaten
1/3 cup buttermilk
1/2 cup butter, unsalted, melted (1/2 cup oil or apple sauce to replace butter)
1 tsp. vanilla
1 tsp. cinnamon or pie spice
1 cup mashed bananas (about 3 medium)
1 cup white sugar
½ cup brown sugar
1 3/4 cups whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
½ cup almond toffee (or Heath Bars, about 4 crushed)
1 cup chopped pecans, divided
Preheat oven to 325 degrees F
Coat a 9×5 inch loaf pan with butter or olive oil and 3 tablespoons of sugar.
In a large mixing bowl blend together the eggs, buttermilk, butter and bananas.
Sift the flour, baking soda, cinnamon, and salt into a medium bowl. Add ½ cup pecans, almond toffee bits, and both sugars, mix in. Add flour mixture to banana mixture, mix till well incorporated.
Pour into prepared loaf pan and sprinkle ½ cup pecans over batter. Bake in preheated oven for 1 hour and 20 minutes or until a knife inserted in the center comes out clean.
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