Ingredients 1 cup plain flour
1 tsp baking powder
½ tsp cinnamon
½ tsp baking soda
¼ tsp salt
60 g unsalted butter
1/3 cup coconut sugar
1 large egg
½ tsp vanilla
1/3 cup buttermilk
3 ripe bananas, mashed
¼ cup Nutella
¼ cup pecan halves, toasted
Preheat the oven to 165° fan forced, and put baking paper or spray a 20 x 20 cm tin with oil.
Bake or toast the pecans till they start to brown -about 5 - 10 minutes.
Break them in half when cooled
Combine the flour, baking powder, baking soda, salt and cinnamon.
Using an electric mixer, beat the butter and sugar until light and fluffy.
Beat in the egg and vanilla until well combined.
Add the buttermilk, and dry ingredients alternately on a low speed, and starting and ending with the dry ingredients. Beat only only until it is mixed and not longer.
Add the mashed banana until combined.
Put the batter onto your prepared cake tin.
Add the Nutella, and swirl this into the batter using figure eight movements with a fork.
Sprinkle the toasted half pecan nuts on the top, and press lightly into the dough.
Bake in the oven for about 35 minutes or till a skewer comes out fairly clean.
Let it cool a bit before cutting it into bars.
Keep the balance in the fridge and bring out to room temperature before re-serving.