Ma’s Maple Pecan Banana Oat Bread (Edit recipe)

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Can I just start off by saying that my house smelled heavenly as this gorgeous, gluten-free loaf baked away. Featuring Primal Palate gluten-free flour, Lark Ellen Farms sprouted pecans, and good quality Maple Syrup. Baked to golden perfection. I finished my slices warm with vanilla ice cream, chopped pecans, and a drizzle of Maple Bliss butter from Mixed Up Foods. Just divine <3

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Original Recipe

PREP TIME

20 minutes

COOK TIME

40 minutes

INGREDIENTS

17

Serves: 4

Ingredients

0.25 cup Butter, Unsalted, room temp
0.5 cup Brown Sugar, Dark
0.5 cup Pure Maple Syrup
2 whole Egg, Large, Free-Range & Organic, local is best!
3 whole Banana, Ripe. Mashed
1 tsp Pure Madagascar Vanilla Extract - Vanilla Bean Kings
1.5 cups Gluten-Free All-Purpose Flour - Primal Palate
0.333 cup Quick Cooking Oats, Gluten-Free
0.333 cup Organic Sprouted Pecans - Lark Ellen Farm, heaping
1 tsp Cinnamon, Ground
1 tsp Baking Powder
0.75 tsp Baking Soda
0.75 tsp Himalayan Pink Salt

Garnish

1 whole Organic Sprouted Pecans - Lark Ellen Farm, Chopped
1 whole Vanilla Ice Cream
1 whole Maple Bliss Nut Butter - Mixed Up Foods

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350 F
DRY INGREDIENTS - Add your pecans to a food processor and pulse them until crumbly. Add them to a medium sized mixing bowl with the flour, oats, cinnamon, baking powder, baking soda, and salt. Whisk together and set aside.
WET - Add your brown sugar, maple syrup, and butter to a medium sized mixing bowl. Using an electric mixer, cream the butter with the sugar and maple syrup until creamy. Next, add the bananas and eggs and mix those in for a few seconds until combined.
Add the dry bowl to your wet ingredients and fold everything together just until combined. Don't overwork it. Spray an 8.5" x 4.5" (or a 9" x 5") loaf pan with cooking spray and then add your banana bread mixture to the loaf pan. Tap your pan off the counter / table to settle everything and use a rubber spatula to spread the mixture if needed for an even loaf.
Bake your banana bread for 40 - 45 minutes until a toothpick (or dry spaghetti noodle, that's what I use) comes out clean. Remove your pan and set it onto a wire cooling rack. Let it sit in the dish for about 10 minutes before tapping it out and letting it cool another 10 or so.
If you're just slicing and eating it, you can let it cool even longer. If you decide to serve it my way, you want it a bit warm for the ice cream to get cozy on top. I served up two slices with a dollop of good vanilla ice cream, a drizzle of Mixed Up Maple Bliss Butter, and some chopped pecans. Just divine.
Wrap any remaining banana bread in plastic wrap and it will keep for 3 - 4 days at room temp. Alternately, you can refrigerate it, but I've always kept it out as long as I've made any banana bread. It typically doesn't last much longer than 2 - 3 days lol ENJOY!

Notes

Make sure you're using good quality syrup. No Mrs. Butterworth or Aunt Jemima syrups, you want quality Maple Syrup.
I like to leave my mashed bananas chunkier and not fully mashed. Some banana chunks are always welcome in the loaf but that's entirely up to you.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	828
Fat:	40 g
Carbohydrates:	115 g
Protein:	13 g
Cholesterol:	35 g
Sodium:	631 mg
Fiber:	7 g
Sugars:	61 g
Sugar Alcohol:	0 g
Calculated per serving.