Maple Date Pecan Banana Bread
Author: Ella Smith
Recipe type: Breakfast
Serves: 12 slices
- 3 medium very ripe bananas, mashed
- 2 large eggs, beaten
- 2 Tablespoons coconut oil, melted
- 2 Tablespoons plain Greek yogurt
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- ¼ cup flaxseed meal/ground flaxseeds
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 Tablespoons coconut sugar
- ¾ cup whole wheat flour
- ⅔ - ¾ cup pecans, chopped
- ½ cup dates, pitted and chopped
- Preheat oven to 350 degrees F.
- Grease a loaf pan with olive oil or line with parchment paper.
- In a large mixing bowl, mash bananas with a large fork.
- Add eggs to mixing bowl and beat with bananas until combined.
- In a small heat-safe bowl, melt coconut oil in microwave or preheated oven.
- Pour coconut oil into mixing bowl.
- Add Greek yogurt, maple syrup and vanilla to bowl and stir to combine.
- Stir in flaxseed meal until combined.
- Add baking powder, baking soda and salt to bowl and stir to combine.
- Stir in coconut sugar and flour. Stir until combined.
- Chop pecans and dates.
- Stir pecans and dates into batter.
- Pour batter into greased loaf pan.
- Bake 50 minutes, or until golden brown and toothpick comes out of the center clean.
- Cool completely before cutting.
- To make glaze, in a medium bowl, combine all ingredients and stir to combine.
- Refrigerate glaze 10 minutes, then pour evenly over banana bread.
- Store in pan, covering the top with tin foil or plastic wrap.
* You can use either refined or unrefined coconut oil.
Serving size: 1 slice Calories: 207 Fat: 6.3 Carbohydrates: 33.2 Sugar: 15.1 Sodium: 246 Fiber: 3.8 Protein: 5 Cholesterol: 46.6
Recipe by Wake Up to Waffles at https://wakeuptowaffles.com/maple-date-pecan-banana-bread/
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