Sticky Maple Pecan Banana Bread

This is by far my favourite grain free, nasties free banana bread so far. Baking is not my strongest point. My cakes usually end up coming out just.... not quite right. But this bad boy is a game changer. I think the secret that made it so delightful is that I drizzled extra maple syrup on top three quarters of the way through its baking time, which resulted in a sticky, slightly chew upper crust. YUM. 


3 spotty bananas, and I mean spotty. The spottier the better.

1 Vanilla pod OR teaspoon quality vanilla extract

100g coconut flour, sieved

100g chestnut flour, sieved 

50g milled flax

3 egg whites OR 1 flax or chia egg for Vegans

Half cup raw pecans

1 TBSP melted coconut oil

Half cup dessicated coconut unsweetened

3 TBSP Almond milk (or any milk alternative)

1 tsp baking powder

1 tsp baking soda

1 pinch quality sea salt flakes

3 TBSP pure maple syrup



Preheat the oven to 350°F/ 180°C/ 160 Fan .

Mix the flour, salt, flax, baking powder, and baking soda together in a mixing bowl.

In a separate large mixing bowl, combine mashed bananas, maple syrup, and vanilla. Add egg whites and mix in a blender until smooth. Next add the oil. Depending on the consistency, you can add 2 tablespoons of skim milk. If you like your bread more dense, leave the milk out, but if you like it more airy or lighter, you can add it. Finally add the coconut, and mix together.

Pour into a greased 9-by-5-inch loaf pan. Sprinkle 2 tablespoons of coconut on top and some pecans.

Bake for 35 minutes, then take it out and drizzle some extra maple syrup on top, probably about 2 TBSPs worth, and pop back in the oven for another 15-20 minutes OR until a toothpick comes out clean and the bread is golden brown. All ovens vary slightly so keep your eyes peeled!


Amie Evans