Ingredients
Instructions
1. Preheat oven to 170C. Line loaf tin (28x12cm) with baking paper, and set aside.
2. Place pecans into TM bowl and chop 3 sec/speed 5. Set aside.
3. Place almonds into TM bowl and mill 10 sec/speed 8. Remove to a bowl, and set aside. Thoroughly clean and dry the mixing bowl.
4. Place egg whites into TM bowl and insert butterfly. Whisk 3 mins/speed 4. Remove to a bowl and set aside.
5. Return almond meal to a bowl, with bananas, egg yolks, salt, ghee/coconut oil, cinnamon, mixed spice and honey, and mix 10 sec/speed 5. Scrape down the sides of the bowl with a spatula. Mix another 5 sec/speed 5.
6. Turn the batter out into a large bowl, and mix through sultanas and pecans.
7. Gently (but thoroughly) fold through the egg whites.
8. Place batter into a lined loaf tin (28x12cm). Decorate with some chopped pecans and thin slices of banana, if desired.
9. Place into a preheated oven and cook for 1 hour at 170C. Turn oven down to 150C, cover with foil, and continue cooking for 20 mins. Bread is done when a sharp knife inserted into the centre of the bread comes out clean.
10. Take out of the oven and let sit for 15-20 minutes (covered) before slicing.
11. Serve fresh or toasted, and spread with ghee or butter if tolerated.
Non-Thermomix Method
1. Preheat oven to 170C. Line a loaf tin (28x12cm) with baking paper, and set aside.
2. Roughly chop pecans by hand, and set aside.
3. Use almond meal instead of almonds – skip the step of milling almonds.
4. Whip egg whites in a clean bowl with an electric mixer, until stiff peaks form. Set aside.
5. Mix almond meal, bananas, egg yolks, salt, ghee, cinnamon, mixed spice and honey in a food processor until well combined. (If mixing by hand, mash bananas well first.)
6. Turn the batter out into a large bowl, and mix through sultanas and pecans.
7. Gently (but thoroughly) fold through the whipped egg whites.
8. Place batter into a lined loaf tin (28x12cm). Decorate with some chopped pecans and thin slices of banana, if desired.
9. Place into a preheated oven and cook for 1 hour at 170C. Turn oven down to 150C, cover with foil, and continue cooking for 20 mins. Bread is done when a sharp knife is inserted into the centre of the bread and comes out clean.
10. Take out of the oven and let sit for 15-20 minutes (covered) before slicing.
11. Serve fresh or toasted, and spread with ghee or butter if tolerated.
Notes
Storage
1. Wrap well and store in the fridge for up to a week, or freeze for up to 4 months. Don’t leave out at room temp in hot weather.
Variations
Nut Free: Swap almonds for pepitas, and mix through sunflower seeds instead of pecans.
Banana Choc Chip: Swap the sultanas for dark chocolate chips.
Nuts: Swap pecans for walnuts; swap almonds for raw cashews/ macadamias.
Sultanas: Swap for chopped dates, or leave them out if preferred.
Fats/Oils: ghee or coconut oil could be swapped for butter, macadamia oil or avocado oil if preferred.
Muffins: Spoon batter into muffin cups (If You Care non-toxic baking cups work best), and bake for about 20 mins, or until done.
Egg Free: I haven’t tried an egg-free version yet, but let me know if you do!