Banana Pecan Spice Bread (Grain Free)

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Banana Pecan Spice Bread, grain free, Quirky Cooking

It’s Easter, and that means a lovely long weekend. I’m in holiday mode, and just want to spend the whole weekend sleeping in the autumn sunshine. And when I wake up, I want thick slices of banana pecan spice bread, toasted and slathered with butter, and a cup of tea. Who’s with me?

(Or without butter, if you can’t have it… I’m just a bit excited about the fact that I can now eat butter, after doing GAPS!!)

This recipe is based on my Grain Free Bread Formula, but we (my trusty recipe development assistant, Apphia, and I), decided it needed a slightly different ratio to make it softer, so we thought we should share what we came up with. It’s soooooo good.

Banana Pecan Spice Bread, grain free, Quirky Cooking

Banana Pecan Spice Bread for breakfast, with scrambled eggs. Mmm…

Anyway, enough chit chat – you’re probably in holiday mode like me, and just want to get this bread in the oven, then in your mouth, and get back out into the sunshine.

Enjoy, and Happy Easter!

Banana Pecan Spice Bread (grain free)
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Ingredients
  1. 100g activated* (or raw) pecans, plus extra for decorating
  2. 230g activated* almonds
 (or 250g raw)
  3. 4 medium eggs, separated
  4. 200g bananas, peeled and cut into 3cm slices (fresh or frozen & thawed)
  5. Β½ tsp sea salt
  6. 60g ghee or coconut oil
  7. 3 tsp cinnamon
  8. Β½ tsp mixed spice
  9. 2 Tbsp honey (opt)
  10. 100g sultanas
  11. *(activated means soaked then dehydrated so they're really dry and crisp - makes them easier to digest)
Thermomix Method
  1. Preheat oven to 170C. Line loaf tin (28x12cm) with baking paper, and set aside.
  2. Place pecans into TM bowl and chop 3 sec/speed 5. Set aside.
  3. Place almonds into TM bowl and mill 10 sec/speed 8. Remove to a bowl and set aside. Thoroughly clean and dry mixing bowl.
  4. Place egg whites into TM bowl and insert butterfly. Whisk 3 mins/speed 4. Remove to a bowl and set aside.
  5. Return almond meal to bowl, with bananas, egg yolks, salt, ghee/coconut oil, cinnamon, mixed spice and honey, and mix 10 sec/speed 5. Scrape down sides of bowl with spatula. Mix another 5 sec/speed 5.
  6. Turn batter out into large bowl, and mix sultanas and pecans through.
  7. Gently (but thoroughly) fold through the egg whites.
  8. Place batter into lined loaf tin (28x12cm). Decorate with some chopped pecans and thin slices of banana, if desired.
  9. Place into preheated oven and cook for 1 hour at 170C. Turn oven down to 150C, cover with foil, and continue cooking for 20 mins. Bread is done when a sharp knife inserted into centre of bread comes out clean.
  10. Take out of oven and let sit for 15-20 minutes (covered) before slicing.
  11. Serve fresh or toasted, spread with ghee or butter, if tolerated.
Non-Thermomix Method
  1. Preheat oven to 170C. Line loaf tin (28x12cm) with baking paper, and set aside.
  2. Roughly chop pecans by hand, and set aside.
  3. Use almond meal instead of almonds - skip step of milling almonds.
  4. Whip egg whites in a clean bowl with an electric mixer, until stiff peaks form. Set aside.
  5. Mix bananas, egg yolks, salt, ghee, cinnamon, mixed spice and honey in a food processor until well combined. (If mixing by hand, mash bananas well first.)
  6. Turn batter out into a large bowl, and mix through sultanas and pecans.
  7. Gently (but thoroughly) fold through the whipped egg whites.
  8. Place batter into lined loaf tin (28x12cm). Decorate with some chopped pecans and thin slices of banana, if desired.
  9. Place into preheated oven and cook for 1 hour at 170C. Turn oven down to 150C, cover with foil, and continue cooking for 20 mins. Bread is done when a sharp knife inserted into centre of bread comes out clean.
  10. Take out of oven and let sit for 15-20 minutes (covered) before slicing.
  11. Serve fresh or toasted, spread with ghee or butter, if tolerated.
Storage
  1. Wrap well and store in the fridge for up to a week, or freeze for up to 4 months. Don't leave out at room temp in hot weather.
Variations
  1. Nut Free: Swap almonds for pepitas, and mix through sunflower seeds instead of pecans.
  2. Banana Choc Chip: Swap the sultanas for dark chocolate chips.
  3. Nuts: Swap pecans for walnuts; swap almonds for raw cashews/macadamias.
  4. Sultanas: Swap for chopped dates, or leave out if preferred.
  5. Fats/Oils: ghee or coconut oil could be swapped for butter, macadamia oil or avocado oil if preferred.
  6. Muffins: Spoon batter into muffin cups (If You Care non-toxic baking cups work best), and bake for about 20 mins, or until done.
  7. Egg free: I haven't tried an egg free version yet, but let me know if you do!
Quirky Cooking https://www.quirkycooking.com.au/

25 Comments

  1. sharyn says:

    this looks seriously divine – am so going to make this soon. Just wondering Jo, my hubby hates bananas, so if i was wanting to make it for him sometime as well is there anything i can use in place of bananas that would work or will he just need to miss out (teach him not to like bananas lol) ? πŸ™‚ thanks

    • QuirkyJo says:

      Lol! I would try the Apple Spice Bread version of my Grain Free Bread Formula for him… but make the banana one for you. It’s so yummy. πŸ˜€

  2. Sonia Berry says:

    This is a really really nice recipe. Thanks so much. I love how easy it is to adapt to the ingredients available to hand and preference. Now how many slices should I have before dinner ??!!!

  3. Radhika McConnell says:

    Hey Jo!
    Am super stoked to say I have FINALLY ordered your cookbook after being a long time fan girl of yours xxx
    Can I just ask, re: activating the nuts, would you know if when you are using in a wet recipe that they require to be dried out again after soaking? or even in this kind of a recipe? Have been reading up on reducing the effects of phytic acid but the more I read the more I feel i need to become trained as a nutritionist, it’s so complex!
    Many thanks πŸ™‚

  4. Felicity says:

    Jo,

    You are such a delight. I love your passion, generosity and diligence.

    Looking forward to trying this one an adding it to the catalogue of favourite recipes–most of which are yours.

    God bless you

  5. Mel Duncan says:

    I just had a hot slice of this bread with a coffee and it was delicious. Very easy to make and basic ingredients I had in the cupboard!

    Q: How do you recommend storing this? Air tight container on the bench or in the fridge? Various banana bread recipes that I make often go sour within a day or two. Thankyou in advance!

  6. Naomi says:

    This is totally delicious. I swapped the sultanas with gooey chopped dates and it was delicious toasted. Thanks Jo. X

  7. Tam says:

    Hi Jo,
    It’s been a while since looking at your great site πŸ™‚ life is busy. Have you tried this without activating the nuts? My step-daughter has my dehydrator – really need to get another one!
    Tam x

    • QuirkyJo says:

      Hi Tam, it should be fine not to activate them, you may need to add 20g more as raw nuts are heavier for the same cup size.

  8. Kristie says:

    Hi Jo. I’ve just whipped this recipe up and popped it in the fridge, but I’m not sure how well it worked as when I went to add the egg whites they had gone quite watery. Had I over whipped, under whipped or had them at the wrong temperature? Thanks

  9. Kelly says:

    Just wondering if you weigh your bananas with the skin on? I have your Thermo book and I love it.

  10. Janice says:

    Hi Jo,
    I want to make the nut free version. Ive got no pepitas and my sunflower seed stash comes up 60g short. Can I use arrowroot(tapioca flour) or rice flour as the 60g? Which would you think would work better? If I use them, will I have to add baking powder? Or another suggestion please?
    Thanks Janice

  11. Chlo says:

    Thanks so much for this recipe. I replaced the eggs with the chia method and made both the banana version for my husband and the apple version for myself (as I am allergic to bananas) and they both turned out great!! Thank you

  12. Jennifer flower says:

    Thank you Jo i love the haloumi cheese its very tasty i cut the salt in the brine

  13. dawn says:

    Do you by chance have a translated version of this recipe using Cups and Tablespoons instead of grams? It looks delicious, but I’ve no idea how to cook using grams.

    • QuirkyJo says:

      You can search for a recipe conversion table online which should help, although, I would recommend getting a set of digital scales if you can.

  14. Alyssa says:

    Hi Jo, could I just use almond meal instead of the raw almonds?

  15. Bron Lawson says:

    Can you use a bread machine to make your breads? Thanks

  16. Sarah says:

    I made this egg free for my Dad using the chia seed method and he loved it! Just thought I’d let you know.

  17. Stacey H says:

    So delicious! This has become a regular in our house! Thanks so much! xx

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