Pecan Banana Bread
This high-protein, grain-free bread makes a delicious breakfast option or snack and is suitable for those following the Specific Carbohydrate Diet (SCD). (The SCD aims to rebalance the gut flora, reduce inflammation and help heal the gut lining, through the avoidance of ‘specific carbohydrates’ that are more difficult to digest. For information, see Gotschall 1994.) You’ll need a food processor or blender to grind the pecan nuts to form a flour-like consistency. The bread is best served warm or toasted, spread with a little coconut oil or nut butter (or see the spreads in Chapter 1).
|300g/10½oz/scant 3 cups pecan nuts
½ tsp cream of tartar
½ tsp baking soda1 tsp cinnamon
4 free-range eggs
1 large ripe banana
2 tbsp light olive oil
1 tbsp honey
|Place the pecan nuts in a grinder or blender and process to form a fine meal. Place in a bowl with the other dry ingredients.Place the eggs, banana, oil and honey in a blender and process until smooth.Pour into the dry ingredients and mix thoroughly.Spoon into a lined loaf pan. Bake at 180°C/350°F, gas mark 4, for 40–45 minutes until firm to touch. Allow to cool for 5 minutes before turning out.
Slice and serve warm with coconut oil or nut butter.