Rose Dream Cakes Cinnamon Banana Pecan Bread
After we had so many times of Starbucks Banana Bread, it was time for me to twist it around a little, and my own combination of yummy flavors came out to life) This banana bread is perfect for Autumn Holidays and pairs greatly with Christmas treats as well. Simple to make, great foolproof results!
2 cups flour
1 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon of cinnamon (you can always put more or less, or even skip it)
1 1/8 cups coconut sugar (just sugar works as well, however you won’t get that sweet and warm taste that coconut sugar have)
1/2 cup vegetable oil
2 tablespoons buttermilk
1/2 teaspoon vanilla extract
3 ripe medium large bananas (mashed)
1/2 cup + 1/3 cup chopped pecans (roasted taste even better)
Preheat the oven to 325 degrees F. Grease a 9x5x3 loaf pan and dust with flour. Blend together the flour, baking soda, salt and cinnamon and set aside. Mix together the egg, coconut sugar and vegetable oil until combined. Add the flour mixture and when blended add the buttermilk, vanilla and mashed bananas and mix until combined. Fold in 1/2 cup chopped pecans and pour batter into prepared loaf pan. Top batter with remaining 1/3 cup pecan. Bake for 45 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack before removing from pan.
P.S. I used 4 little baking loaf bowls and they turned out great and kids totally loved these mini breads) Simply remember to check it earlier than the ones in large pans, mine were ready in 45 minutes.