Pecan Banana Bread: the hangover cure¬†ūüėÖ

 

Summer¬†is in the air. I don’t know about you, but¬†my mind is now lying on the beach and thinking about bikinis, sandals, and watermelon!

Yes, I can feel it. Everyone wants to go out, find a seat in a¬†beer garden¬†or have a glass of wine watching the sunset in a roof terrace… ¬†oh yeah. Wine. I’m a wine lover, especially red wine. I love it with pizza But that reminds me the dark side of wine…. the headaches! Well, there’re ways to avoid the headaches if you know some tricks.

The major cause of a wine hangover is dehydration, as¬†Alcohol is a diuretic that inherently¬†causes hypoglycemia. So the first thing you must do to prevent the wine post effects¬†is to drink lots of water, during the dinner and before you go to bed… and if you feel thirsty while you’re sleeping, leave a bottle of water by the bed and drink!
Nevertheless, there are many recovering tricks for the next day. Eating rice for lunch is a good way because it contains a high amount of sugars and it helps to settle your stomach.  There are also theories about hangover remedies like milk, soups, oysters or even a bloody mary! But, undoubtedly my favorite and the most effective cure for my body is to eat some bananas in the morning. Bananas are a source of protein, vitamins, and sugar, wich will help when your liver is struggling to get the body back on form.

Most people knows that bananas are healthy because they’re full of potassium, which is an important¬†mineral for regulating nerve function, supporting the cardiovascular system and lowering blood pressure. But there are many other reasons to make bananas part of your diet, especially in summer: they contain high levels of vitamin C and B6, supporting the elasticity of the skin and restoring its natural radiance. On the other hand, the vitamin A helps to repair your damaged skin because of the sun and¬†restores natural hydration for a smooth skin and more supple look.

So bananas in the morning… is there a best way to eat it bananas than a slice (or two) of banana bread? Ok, maybe it’s just an excuse, but after drinking too much wine last night, who can resist a piece of banana bread in the morning?

This banana bread recipe is very quick and you can easily adapt it to suit your needs (I give you some tips to make it vegan or gluten-free at the end of this recipe). I hope you will enjoy it, whether or not you have a wine hangover!

 

Pecan Banana Bread

This recipe is 100% Organic, dairy free, refined-flour free, and refined-sugar free, very easy to make and adaptable for a vegan or gluten-free diet. Have a slice for breakfast, with a cup of tea or simply freeze sliced and toast to enjoy it later!
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 1 loaf

Ingredients

  • 1/3 cup Coconut oil (Organic Raw Virgin)
  • 1/2 cup Blue Agave syrup (Organic Honey, or Maple Syrup)
  • 2 eggs organic free range (Medium)
  • 2 Ripe bananas mashed
  • 1/4 cup almond milk (you can use your favourite milk)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom seeds
  • 1 + 3/4 cup Whole-wheat all purpose flour (220 gr)
  • 1/2 cup chopped pecans

Instructions

  1. Preheat oven to 170¬ļ C (325¬ļ F/ gas mark 3).
  2. In a large bowl, beat the coconut oil and agave syrup (or honey) together with a whisk. If you are using the mixer on low, add the eggs one at a time and beat for 30 seconds after each addition or just a minute if you are using a whisk. Add the mashed bananas, almond milk and vanilla and whisk.
  3. In a smaller bowl, mix the dry ingredients: baking soda, salt, cinnamon, cardamom, and flour, and whisk or mix it using a spoon.
  4. Add the dry ingredients to the wet mix in two or three times and blend until combined (don't worry about the lumps). Add the chopped pecans and mix them gently using a spoon.
  5. Grease a 9√ó5-inch loaf pan using a bit of coconut oil (or any oil or butter) and sprinkle lightly with cinnamon. I used two mini loaf tins (8 x 4 x 2 1/2 inch), so I could keep one in the freezer!
  6. Bake for 55 minutes (45 minutes if you are using two smaller loaf tins), or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes and transfer it to a rack to cool for 20 minutes more before serving.
  7. Cut the bread in 2 cm slices and serve with your favourite toppings or plain! I chose this time coconut yogurt, blueberries, raspberries and a bit of honey... but have you tried toasted, with almond butter and date syrup? delightfully yummy!

Recipe Notes

VEGAN OPTION
Use Agave or maple syrup instead of honey, choose non-dairy milk (I used almond milk) and replace the eggs with one of these options:
  • 1 egg = Banana (1/4 cup mashed)
  • 1 egg= Flax egg (easily made by mixing 1 tablespoon ground golden flaxseed with 3 tablespoons water and letting it sit for 5 minutes)

1 egg = (1 tablespoon apple cider vinegar and 1 teaspoon baking soda) (I found this article about the best vegan egg replacer in https://food52.com/blog/14095-the-best-vegan-egg-replacer-for-baking)

STORAGE
  • Room temperature: 2-3 days.
  • Refrigerator: 5-7 days.
  • Freezer: up to three months (better if you slice the bread before freezing)
NUTRITION FACTS
Amount per 80 g = 1 serving(s)
  • Energy (calories): 217 kcal
  • Fat: 12.06 g
  • Saturated Fat: 6.9 g
  • Cholesterol: 33 mg
  • Sodium: 261 mg
  • Carbohydrates: 26.23 g¬†
  • Fiber: 3 g
  • Sugars: 13 g
  • Protein: 3.47 g
(This information is an estimate provided by an online nutrition calculator) ¬†  

 

Leave a Reply

Your email address will not be published. Required fields are marked *