June Lake Pecan Banana Bread

10-10-17, Elevation 7700’

This makes one loaf of delicious bread. Pardon the photo: my husband helped himself to a giant piece before I could snag a pic! This bread is crunchy on the outside and perfect in the middle. Please note my elevation comment below and adjust if you are not living on a mountain. You will burn your bread otherwise.

“Dry Ingredients”

1C Oat Flour

3/4c gluten free baking flour

2T double-acting baking powder

1/2t salt

“Wet ingredients”

2 chia-eggs (1:3 ratio seed and water)

3/4c melted vegan butter

2/3c sugar

1/2t vanilla

1/2t cinnamon

1 banana, brown and spotty smashed well

3/4c chopped raw unsalted pecans

1/2c dried cranberries

Parchment paper.

“Topping”

10 whole unsalted pecans (these are for the top of the bread).

NOTE: I am at 7500’ elevation which means I need to bake at a little higher temperature and for a little longer than someone at a lower elevation. If you live in higher elevations you know this…SO…reduce the temp to 350 and the time to bake to 50 minutes lower than 4,000 elevation. I am also working in a travel trailer oven that has one line of flames down the center (burning everything above it!!). So I bake in smaller containers and move them around to try to evenly bake.

Preheat oven to 375.

Blend Chia-egg and set aside to firm up.

You need two mixing bowls. One for dry and one for wet ingredients.

Blend Oat Flour, baking flour and baking powder and salt in one bowl. Set aside.

Blend the wet ingredients in a separate bowl (in the order above). The banana will turn into a lumpy purée. Once fully blended begin adding dry ingredients in thirds.

Line baking tin with parchment paper. This is optional of course – I love parchment paper because it reduces the amount of oils.

Transfer mixture from bowl to the baking dish. It is sticky, not runny. I scoop with a spoon and spatula.

Cover the top with the 10 pecans pressing down slightly so they are embedded.

Bake 30 minutes on one side of the oven and then 25 on the other. Or, if you have a normal oven just bake 50 minutes in the center rack. Check with a fork to make sure it is done (your fork will insert and remove without any batter).

Remove from oven and let it cool on a rack.

You can cut and freeze individual slices to warm up later or even better: eat it right away (like Randy!)

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