Ingredients
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1-3/4 cups whole wheat pastry flour
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1/2 cup maple syrup
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1 teaspoon baking powder
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4 teaspoons baking soda
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1/2 cup butter
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2 ripe bananas, mashed
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1/2 cup coarsely chopped, lightly toasted pecans (see Note, below)
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1 teaspoon grated lemon peel
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2 eggs, slightly beaten
Instructions
- Preheat oven to 350°F.
- In a large bowl, mix first four ingredients with a fork. Cut in the butter with a pastry blender until mixture has a crumbly texture. Stir bananas, pecans, lemon peel, and eggs into flour mixture, until flour is just moistened. Do not overmix.
- Spoon batter into a lightly greased 9×5-inch loaf pan. Bake for 40 to 50 minutes or until a toothpick inserted in center comes out clean. Cool 20 minutes before slicing.
Notes
Lightly toasting the chopped pecans will make a big flavor difference in this or most any other dish. Spread them out on a baking sheet and toast at 350°F for 4 or 5 minutes, or until you begin to smell them.
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