Ingredients
- ½ cup pecans
- 1¾ cups white whole-wheat flour 210 grams
- 1 tablespoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2⅓ cups mashed ripe bananas (610 grams or 7 medium/large bananas)
- ¼ cup coconut oil melted
- 1 large egg
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350°F. Place the pecans on a small baking sheet and bake until light golden brown, about 10-15 minutes. Line the bottom of an 8-inch loaf pan with parchment paper and spray the sides with nonstick cooking spray.
- In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
- Place the mashed bananas into a large bowl and whisk in the oil, egg, and vanilla until well combined.
- Pour the dry ingredients into the wet ingredients and mix until just combined. Roughly chop the toasted pecans and stir them in.
- Pour into the prepared pan and bake until golden brown and a toothpick inserted in the center comes out clean, about 1 hour to 1 hour and 10 minutes. Let cool completely in the pan.
- Once cool, slice and DEVOUR.