This bread is everything I want from fall baking (minus melting in the house at 31°C/ 88°F with the current heat wave and terrible air): the cinnamon, the pumpkin, the pecan crumble on top! You must try the new pumpkin banana bread with pecan crumble. You will want it for breakfast, lunch, and your afternoon snack. It's super easy to throw together and it will last for up to 1 week in the fridge (well, I don't actually think it will make it that long but you can try...). It's moist but holds its shape as long as you let it properly cool off. It's sweet enough by itself or you can spread maple butter, honey, or jam on it. Enjoy!
Preparation time: 1 hour and 10 minutes
Makes 8 thick slices:
1 1/2 cups mashed bananas (about 3-4 bananas)
1/2 cup pumpkin puree
1/3 cup melted virgin coconut oil
1/3 cup maple syrup
1 Tbsp vanilla extract
2 cups oat flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
a generous pinch of ground cloves
For the pecan crumble:
1 cup pecan nuts (or walnuts)
1/4 cup coconut sugar
1/4 cup virgin coconut oil
1/4 tsp ground cinnamon
1/4 tsp ground ginger
pinch of ground cloves
extra coconut oil for the loaf pan
Pre-heat the oven to 175°C/350°F and rub a loaf pan (22x10cm/9x4inches) with a little coconut oil. Set to the side.
Combine all the wet ingredients in a food processor and process until super smooth.
Add the dry ingredients and stir in carefully.
Pour into the prepared loaf pan.
Next, make the crumble topping by roughly chopping the pecan nuts or pulsing them 1-2x in the food processor. Then add the other ingredients and mix well until a wet crumbly texture has formed.
Sprinkle the crumbles on top of the batter, then bake for 50 minutes until a chopstick inserted comes out clean.
Let the bread cool off completely and ideally let it sit in the fridge overnight before slicing it. It also starts to taste even better after 1-2 days!