Aunt Zelda's

My grandmother’s banana bread recipe was the most delicious I’ve ever tasted. Rich with sour cream and sweet butter. Packed full of brown sugar and eggs. This is not that recipe. Instead, this is one you will live a long life to share with your friends and loved ones.

Banana Pecan Bread

- Courtesy of Wholesome Sweeteners

Ingredients:

2 cups whole wheat pastry flour (organic if possible)
¼ cup flax meal*
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
½ teaspoon sea salt
1¼ cups Raw Blue Agave
1 to 1¼ cup mashed ripe bananas (about 3 medium bananas)
½ cup vegetable oil, such as canola - THIS IS WHERE I USE AUNT ZELDA’S CANNA OIL.
2 cage-free eggs, beaten
1 teaspoon vanilla
1½ cups pecans, chopped

Directions :

Position a rack in the center of the oven and preheat to 350°F.
Prepare a 9x5x3 loaf pan with butter or oil and flour.

In a medium bowl, whisk the flour, flax meal, baking soda, cinnamon, ginger, nutmeg and salt to mix and make a well in the center.

In another medium bowl, using a wire whisk, beat the agave syrup, the banana puree, oil, eggs and vanilla until well mixed and frothy, about l minute. Pour into the well. Mix just until combined and batter looks thick - do not overmix. Stir in the pecans.

Pour the batter into the prepared pan. Bake until golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in pan for 15 minutes and transfer to a wire cake rack. Serve warm or at room temperature.

Dosing:

Depending upon the strength of your Canna Oil, the dosing on this will be fairly strong. If you are looking for a light, daytime bread, you may wish to use 1/4 cup vegetable oil, and 1/4 cup Canna Oil. I usually use the full amount, and cut each slice about 1/2″ thick, then divide into 2 pieces. Another way to do this is to slice the bread along the top, then slice pieces across.

There is something about the mixture of the flax meal, the pecans and Canna Oil that sends this mixture right over the top!