It’s time for another banana bread. Haven’t made one in a long time. At least two weeks ;) Today I got a delicious specimen with honey, oats, and pecans. This one is considered to be slightly »healthier« than other banana bread recipes I got here on the blog. No refined sugar and wholemeal spelt flour instead of regular a/p flour. Don’t worry… it still tastes good and not »healthy« ;P
I’ve been trying to bake healthier stuff for a few years now. Less sugar or no sugar at all, less fat, fewer calories. That’s the plan. Not always working though. The new recipe from last week – this Snickers Tart – is the complete opposite of healthy and »low sugar«. But that’s ok. Sometimes you have to indulge yourself with not-so-healthy stuff. Just don’t do it too often and maybe in smaller quantities ;P
Don’t worry about this banana bread. Here you can have a second slice if you want… that’s ok. If you inhale half the bread at once, however, we will have a problem here too.
This banana bread/cake/whatever you want to call it, is definitely NOT free of carbs or calories. That would be great, but that’s not the case. BUT this one here is definitely better than that caramel chocolate tart. Much healthier ;) Still sweet thanks to the honey and bananas used. I prefer using sugar replacements or alternatives like honey. With honey, for example, you get also vitamins and minerals… regular white sugar basically has nothing else but carbs ;)
Well… not everyone needs to pay attention to stuff like that or cares about stuff like that. Which is fine. If you eat otherwise healthy stuff and do sports you can eat some good old sugar. No problem. You could still make this banana bread though. Without sugar. That’s also fine ;P I am babbling… I think I should stop ;P
Here is even more delicious banana bread – so be sure to check them out too… Banana bread with Nutella or banana bread with lots of chocolate. I definitely recommend trying one of them ;)
INGREDIENTS / ZUTATEN
3 very ripe bananas (about 12 oz. / 350g)
1/2 cup (120ml) vegetable oil
3.5 oz. (100g) honey
2 large eggs
1 tsp. vanilla extract
1 1/2 cups (200g) wholemeal spelt flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. salt
1.8 oz. (50g) rolled oats
1.8 oz. (50g) pecans, chopped
1 banana for decoration
some rolled oats to sprinkle
3 sehr reife Bananen (etwa 350g)
120ml Pflanzenöl
100g Honig
2 Eier (L)
1 TL Vanille Extrakt
200g Dinkelvollkornmehl
2 TL Backpulver
1 TL Zimt
1/4 TL Salz
50g Haferflocken
50g Pekannüsse, gehackt
1 Banane für die Dekoration
einige Haferflocken zum Bestreuen
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 320°F (160°C). Line a loaf pan (about 9×5 inches/23x12cm) with some baking parchment and grease lightly. Set aside.
2. Add the bananas to a large bowl and mash. Add the oil, honey, eggs, and vanilla extract and mix until well combined. Mix the flour with baking powder, cinnamon, and salt, then add to the bowl and stir to combine. Add the rolled oats and chopped pecans and fold in. Pour the batter into the prepared pan. Cut the banana for the decoration in half lengthwise, place on top of the batter, and sprinkle with some rolled oats. Bake for about 60-65 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Remove the banana bread from the oven and let cool down in the pan for some time, then lift it out with the baking parchment. Place on a wire rack and let cool down completely.
1. Den Ofen auf 160°C (320°F) Ober-/Unterhitze vorheizen. Eine Kastenform (ca. 23x12cm /9×5 inches) mit Backpapier auslegen und leicht einfetten. Zur Seite stellen.
2. Die Bananen in eine große Schüssel geben und zerdrücken. Öl, Honig, Eier und Vanille Extrakt dazugeben und alles gut verrühren. Das Mehl mit Backpulver, Zimt und Salz vermischen und dann zur Schüssel dazugeben und unterrühren. Haferflocken und gehackte Pekannüsse dazugeben und unterheben. Den Teig in die vorbereitete Form füllen. Die Banane längs halbieren, auf den Teig legen und mit einigen Haferflocken bestreuen. Für etwa 60-65 Minuten backen – mit einem Holzspieß testen ob noch Teig kleben bleibt und das Bananenbrot erst herausholen, wenn dieser sauber herauskommt. Das fertige Bananenbrot aus dem Ofen nehmen und in der Form kurz abkühlen lassen, dann mit dem Backpapier aus der Form heben und auf einem Kuchengitter komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Honey Oats & Pecan Banana Bread
- Prep Time: 00:15
- Cook Time: 01:00
- Total Time: 01:20
- Yield: 1 1x
- Category: Cake
- Cuisine: United States
- Diet: Vegetarian
Description
Banana bread at its best – a delicious Honey Oats & Pecan Banana Bread you want to bake every day of the week. For reals ;P
Ingredients
3 very ripe bananas (about 12 oz. / 350g)
1/2 cup (120ml) vegetable oil
3.5 oz. (100g) honey
2 large eggs
1 tsp. vanilla extract
1 1/2 cups (200g) wholemeal spelt flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. salt
1.8 oz. (50g) rolled oats
1.8 oz. (50g) pecans, chopped
1 banana for decoration
some rolled oats to sprinkle
Instructions
1. Preheat the oven to 320°F (160°C). Line a loaf pan (about 9×5 inches/23x12cm) with some baking parchment and grease lightly. Set aside.
2. Add the bananas to a large bowl and mash. Add the oil, honey, eggs, and vanilla extract and mix until well combined. Mix the flour with baking powder, cinnamon, and salt, then add to the bowl and stir to combine. Add the rolled oats and chopped pecans and fold in. Pour the batter into the prepared pan. Cut the banana for the decoration in half lengthwise, place on top of the batter, and sprinkle with some rolled oats. Bake for about 60-65 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Remove the banana bread from the oven and let cool down in the pan for some time, then lift it out with the baking parchment. Place on a wire rack and let cool down completely.
Notes
Enjoy baking!
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