1.) Here’s everything you’ll need for the bread portion of this recipe.
2.) Turn your oven on to 350 degrees, then in a bowl, mash your bananas and mix in all of your wet ingredients.
3.) Add in your dry ingredients and mix until well combined.
4.) Chop up your pecans and measure out the rest of the ingredients for the topping.
5.) In a small bowl, mix together all of the topping ingredients.
6.) In a greased, parchment paper lined bread pan, dump in half the batter and spread it out evenly. Sprinkle half of the topping over the first layer of batter.
7.) Dump the rest of the batter into your pan, and carefully spread it out evenly into the edges of the pan. Sprinkle the rest of the topping mixture over the bread batter.
8.) Cook your bread for 1 hour and 5 minutes at 350 degrees. Once it is done, remove it from the oven and allow it to cool before cutting into it.
9.) Slice it up and enjoy!
Layered Banana Bread (Total Time: 1 hour 20 minutes, Prep Time: 15 minutes, Makes: 1 loaf)
I’ve always been a big fan of banana bread. It’s moist, sweet, a little crispy on the edges; what’s not to like? I’m the type of person who always adds chocolate chips to banana bread (Because why not?) but my brother got tired of the basic chocolate chip theme, so I decided to upgrade it since he ends up eating the majority of my food! Instead of just chocolate chips I added some other things I like; pecans, dried cranberries, and more sugar. My favorite part of banana bread is always the crust, so I layered this bread in order to create a “second crust” type of feel. This recipe is super simple, and pretty fool proof. It has probably 1/3 the amount of sugar as regular banana bread, so yes you can eat it for breakfast! As an added bonus, it’s also gluten and dairy free (Gotta cater to my family here!) for all you hypersensitive folks. Enjoy!
3 Large Ripe Bananas
3/4 cup Almond Milk
1/4 cup Maple Syrup
1 tsp Vanilla Extract
1 1/4 cup Almond Flour
1 1/4 cup Gluten Free Baking Flour (Or regular flour if you love gluten.)
1 1/4 cup Oats
2 tsp Cinnamon
1/2 tsp Salt
3 tsp Baking Powder
1/2 cup Chopped Pecans
1/4 cup Mini Chocolate Chips (I used vegan ones, use whatever you want.)
1/4 cup Cranberries
2 tbsp Coconut Sugar
1: Set your oven to 350 degrees. In a large bowl, peel and mash your bananas. Add in the rest of your wet ingredients and whisk until well combined.
2: Add your dry ingredients into your wet ingredients and mix well. Keep mixing until there are no chunks of oat or flour visible to the eye.
3: Chop up your pecans and add them to a bowl with the rest of the topping ingredients. Mix these ingredients up with a spoon so that they are evenly distributed throughout the bowl.
4: Grease a 9×5 loaf pan and line it with parchment paper. Pour in half of your bread batter and spread it evenly throughout the pan. Sprinkle on half of your topping mixture across the bread batter. Next, pour the rest of the bread batter on top and spread it carefully to the edges of the pan. Sprinkle on the rest of the topping mixture.
5: Place the pan in the oven for 1 hour and 5 minutes. If you like your bread super moist, take it out at 1 hour exactly. If you like your bread a little bit on the dryer side, leave it in the oven for 1 hour and 10 minutes.
6: Allow your bread to cool after taking it out of the oven, then slice it up! You can eat it plain or top it with whipped cream, yogurt, ice cream, or peanut butter.