Banana Bread with Amaranth Flour

Preheat the oven to 160°C (320°F). Grease and flour one loaf pan, roughly 23x13x7 cm or 9x5x3 inch size.

In a medium bowl, whisk together the whole wheat flour, amaranth flour, baking soda, cinnamon and salt. Add the chopped pecans and use a rubber spatula to incorporate. Set aside.

In a small bowl, mash the bananas using a fork. Stir in the sour cream and the vanilla. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and the eggs until light and fluffy. On low speed, very slowly add the canola oil and blend. Add the banana mixture and mix well. Finally add the flour mixture and mix until all the ingredients are well combined. The batter should be smooth and fluffy.

Spread the batter into the prepared pan. Smooth surface with a straight spatula. Bake for 1 -1 ¼ hours or until a toothpick inserted into the center comes out clean. Remove pan from oven and set it on a rack.

Let the bread cool in the pan. Enjoy!