Whole Wheat Pecan Banana Bread
Pecan Banana Bread recipe
Yield
12 servingsPrep
15 minCook
50 minReady
1⅓ hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
whole-wheat pastry flour
|
|
| ½ | cup |
maple syrup
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| ½ | cup |
butter
|
|
| 2 | each |
bananas
ripe, mashed |
|
| ½ | cup |
pecans
coarsely chopped |
|
| 1 | teaspoon |
lemon zest
grated |
|
| 2 | large |
eggs
slightly beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
whole-wheat pastry flour
|
|
| 118 | ml |
maple syrup
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
baking soda
|
|
| 118 | ml |
butter
|
|
| 2 | each |
bananas
ripe, mashed |
|
| 118 | ml |
pecans
coarsely chopped |
|
| 5 | ml |
lemon zest
grated |
|
| 2 | large |
eggs
slightly beaten |
|
Directions
In a large bowl, mix first 5 ingredients with fork; then use knives to cut in butter until mixture looks crumbly.
With fork, stir bananas, pecans, lemon peel, and eggs into flour mixture, until flour is just moistened.
Spoon batter into lightly oiled 9 inch by 5 inch loaf pan.
Bake at 350℉ (180℃) F for 40 to 50 minutes or until toothpick comes out clean.
Cool at least 10 minutes before slicing.
