Eggless Wholegrain Pecan Chocolate Banana Bread
This banana bread is comfort in a loaf, is always good to have on hand when hunger strikes AND it also makes for a really nice holiday gift. Simply stir together all the ingredients in a large bowl and it always turns out excellent. Makes 1 loaf (750g approx)
Ingredients
Eggless Whole-wheat Pecan Banana Bread
- 150 g brown sugar
- 100 g clarified butter/ghee melted
- 225 g 3 large ripe bananas mashed well
- 200 g whole wheat flour/aata
- 1.5 tsp baking powder
- ½ tsp baking soda
- Pinch salt
- ¼ cup chocolate chips
- ½ cup pecans chopped
Topping
- ½ cup pecan halves
- ¼ cup Dark chocolate chips
Instructions
- Preheat the oven to 180C. Line a 8" X 4" loaf tin with baking parchment.
- Place all the ingredients one by one in a large bowl and gently stir to mix until combined.
- Transfer the batter into the prepared loaf pan, and top with pecan halves and chocolate chips.
- Bake at 180C for approximately 40-45 minutes, or until the tester comes out clean.
- Cool in the tin for 30 minutes, then cool completely on the rack.
- Serve sliced warm or at room temperature.
- Note: Loosely tent the top with a sheet of aluminium foil in the last 15-20 minutes to stop the top from over browning.