Pecan Banana Bread

  • 1-3/4 cups whole wheat pastry flour
  • 1/2 cup maple syrup
  • 1 teaspoon baking powder
  • 4 teaspoons baking soda
  • 1/2 cup butter
  • 2 ripe bananas, mashed
  • 1/2 cup coarsely chopped, lightly toasted pecans (see Note, below)
  • 1 teaspoon grated lemon peel
  • 2 eggs, slightly beaten
  1. Preheat oven to 350°F.
  2. In a large bowl, mix first four ingredients with a fork. Cut in the butter with a pastry blender until mixture has a crumbly texture. Stir bananas, pecans, lemon peel, and eggs into flour mixture, until flour is just moistened. Do not overmix.
  3. Spoon batter into a lightly greased 9x5-inch loaf pan. Bake for 40 to 50 minutes or until a toothpick inserted in center comes out clean. Cool 20 minutes before slicing.

Note: Lightly toasting the chopped pecans will make a big flavor difference in this or most any other dish. Spread them out on a baking sheet and toast at 350°F for 4 or 5 minutes, or until you begin to smell them.

Ready in: 1 Hr 10 Min

Recipe editor Patricia Mitchell