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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

Preheat oven to 350°F.

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.

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.

Lightly toasting the chopped pecans makes 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.

 

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Did you know that you could make your own Carrot Cake, complimented with delicious Cream Creese Frosting.

You can find this and over 600 more recipes in Grandma's Cookbook.