Banana and Pecan Bread

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I was experimenting with recipes one day and came up with this banana bread. It’s really good, inexpensive (especially if you don’t need gluten-free oats), easy to make and quick. It has only a few ingredients and is really healthy. It has loads of fibre, complex carbs, protein and other goodness. It’s dense and filling and crumbly, my favourite banana bread. You can leave out the maple syrup if you want and it’s still quite sweet.
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Ingredients:

2 ripe bananas

4 cups of oats (gluten free if required)

300ml unsweetened almond milk or other plant milk

1 tbsp maple Syrup

1 tsp baking powder

A few shakes of cinnamon

A handful of chopped pecans

A handful of whole pecans
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Preheat an oven to 180 degrees Celsius.

Add all of the ingredients except the pecans to a blender.

Blend until smooth.

Add the chopped pecans and mix.

Pour into a lined loaf tin and bake for 25 minutes or until a knife or wooden skewer comes out clean.

(You can also put pecans on top but add them close to the end of the cooking time so you don’t burn them like I did!)

Serve sliced, warm or at room temperature, on its own or spread with vegan butter or nut butter.
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