Banana Nut Bread

(Can be made the day before.
Let cool & refrigerate overnight.
Warm up in the morning.)

Put:
1 1/2 c whole wheat flour
or 1 3/4 c spelt flour
1/2 c oat flour
2 c sliced fresh ripe bananas
(or 1 c & 2 T mashed)
1/4 t salt
1/2 c honey
in a bowl or mixer bowl.
Mix in a mixer or with a spatula.

Add:
3/4 c pecans (taste for freshness)
to the bowl or mixer bowl.
Mix in the mixer or with a spatula.

Preheat oven at 350º
(breads need the oven
preheated to turn out well)

To keep from sticking,
oil sides & bottom of a
glass bread pan with:
1/2 t virgin coconut or olive oil

Sprinkle:
1/4 c unsweetened shredded
coconut or flakes
in the bottom of the bread pan.

Spoon the mixture into the pan or form the mixture into a long oval ball & put into the pan.

Press mixture with a spatula or back of a large spoon, making it thicker around the edges & thinner in the middle.

Top with:
1/2 - 3/4 c more of pecans
& press into the mixture.

Bake at 350º for 45 - 50 min.

Hint to get the bread out:
Loosen with a knife around the edges, lifting under the bread so that it practically comes out.

Then slice the bread in the pan.

To flip the bread out, put a cookie sheet on top of the pan.

Flip it over.
It should come out.
You may need to help with a knife.
Put a plate on top of the bread & flip it over again to get the bread upright.

Serve
or cool down & refrigerate in an airtight container for up to 3 days
or freeze.

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