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Cinnamon Pecan Banana Bread

Baking is a pass time, a hobby, and a love of mine. I purchased way to many bananas preparing for hurricane irma, well to many may be an understatement, A LOT! I turned these extra bananas we didn't eat into a few loaves of banana bread. With fall in the air, well wishful thinking there is a fall feel in the air here in south Florida HAHA!

 Regardless I had to do something with the ripe bananas. This recipe is a bit more decadent and delicious than the classic banana bread. Using pecans and siagon cinnamon it tastes more like a more aromatic banana bread. Using pecans, which are a softer nut than walnuts so there is a more delicate crunch to the bread. I prefer using pecans with banana bread. You can of course use any nut you desire, or none at all. I like adding nuts and an extra banana to add texture to each bite.  

Cinnamon is a beautiful pairing with bananas, plus the health benefits of cinnamon are spectacular. Cinnamon for centuries has been used for medicinal purposes originally. The health properties are endless but here are a few:

Lowers blood sugar levels - Which is extremely beneficial when eating banana bread due to the higher amount of carbohydrates from the bananas, sugar, and flour. That does not mean that banana bread is bad, but it aids in lowering the glycemic index of the serving. 

Reduces internal inflammation - Most of us eat foods that cause internal inflammation and not enough that lower internal inflammation. Eating more foods that lower inflammation lowers many other health risks. 

Recipe

Ingredients

3 ripe bananas 

2 cups of all purpose flour 

1/2 teaspoon baking powder 

1/4 teaspoon baking soda 

1/2 teaspoon sea salt

6 tablespoons unsalted butter - room temperature 

1/4 cup cane sugar

2 tablespoons brown sugar 

2 large eggs 

1 teaspoon vanilla extract 

1 heaping tablespoon greek yogurt 

2 teaspoons ground siagon cinnamon + more for extra on top 

2/3 cup raw pecans - chopped 

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Directions: 

1. Preheat the oven to 350 degrees. Grease a loaf pan with extra butter and lightly dust with flour. 

2. Mash 2 of the 3 ripe bananas in a bowl. Make sure to mash them well. Add 1 teaspoon of ground cinnamon and mix. 

3. In a stand mixer with the paddle attachment on add the room temperature butter and sugar. Turn on medium and cream together, 1-2 minutes. Then add the mashed bananas with cinnamon, vanilla extract, and 2 eggs. Turn the mixer on low/medium and mix until egg yolks break. Then add the greek yogurt and mix until combined. 

4. In a separate bowl measure out 2 cups of flour, baking powder and soda, salt, and 1 teaspoon of ground cinnamon. With the mixer on low add the dry ingredients to the wet ingredients in the stand mixer. 

5. Fold in the chopped pecans and the extra ripe banana break into pieces and fold them into the batter. Pour the banana bread batter into the greased loaf pan. Spread evenly and garnish with sprinkling ground cinnamon over the top. 

6. Bake in the oven for 38-45 minutes until the center is fully cooked. Remove from the oven and let the banana bread cool for 10-15 minutes before flipping it out of the loaf pan. Slice and serve. This keeps wrapped in plastic and foil in the fridge for 2-3 days. 

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