Banana Pecan loaf
Dry ingredients:
2 cups plain (all purpose) flour
3tsp baking powder
½ cup light brown sugar
1 cup raw sugar
¼ tsp salt
1 tsp ground cinnamon
1 cup pecans - chopped
Wet ingredients:
½ cup plant milk (I used half oat/half soy)
100g dairy free block butter (or coconut oil) - melted
¼ cup apple sauce
3 large, very ripe bananas - mashed
Preheat oven to 180°C/350°F
Lightly oil a 9x5 loaf pan.
Sift flour
Add in dry ingredients, mix well.
Mix mashed bananas, apple sauce, milk and melted butter.
Gently fold into flour mix.
Fill loaf pan.
Top with extra pecans for garnish, if desired.
Bake in centre of oven, for roughly 1 hour or until a skewer inserted into the centre, comes out clean.
Leave it to rest in the pan for 10-15 minutes before inverting onto a wire rack to cool.
If you wish to make this oil free, swap the butter for extra apple sauce, and line the baking pan with parchment instead of oiling.
Alternatively, this mixture can be divided into a 12 cup large muffin pan, filling each cup two-thirds full, and cook for 15-20 minutes, or until a toothpick inserted into the centre comes out clean.
Storing and freezing: If you wish to freeze it, wrap it in baking paper then cling film.
It can be stored for up to 2 months.
Allow it defrost overnight in the fridge when you're ready.
It can be kept at room temp, covered, for 3-4 days, or covered in the fridge for up to 1 week.