SPICY BANANA BREAD WITH PECANS by allergy cooking my way


Dairy Free

Gluten & Grain Free

Slightly spicy banana bread, with tasty pecan nuts.

Serves: makes 1 loaf

Prep time: 20 mins

Cooking time: 80-90 mins


  • 100g pecan nuts
  • 250g almond meal
  • 4 eggs, separated
  • 3 medium bananas
  • 1/2 tsp pink salt
  • 1/3 cup coconut oil
  • 1 tbsp cinnamon powder
  • 1/2 tsp mixed spice
  • 2 tbsp honey
  • 1/4 cup cacao nibs


  • Preset oven to 160°C (325°F).
  • Line a loaf tin with baking paper, 28x12cm (11″x 5″).
  • In a mixer, beat egg whites until stiff peaks form. Set aside.
  • In food processor, mix bananas, egg yolks, salt, coconut oil, cinnamon, mixed spice and honey until combined.
  • Stir cacao nibs and pecan nuts through
  • Gently fold in egg whites until combined.
  • Pour batter into prepared loaf tin and decorate top with pecans.
  • Cook in oven for 90 minutes, covering the top of the loaf with alfoil after 60 minutes.
  • Loaf is cooked if inserted skewer comes out clean.
  • Remove from oven and leave to cool in cake tin with top covered.
  • Slice, toast if desired and spread with honey or spread of your choice.


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