This recipe is a winner! Lets just say… when I brought it to school to share, I got FOUR offers to buy a whole loaf.
I can honestly say that this banana bread is by far the best that I’ve ever had. It’s perfectly moist and sweet, the way banana bread should be.
I think maple pecan might be my favorite flavor combo. Adding dates just adds a whole other level of sweetness and texture. I’m warning you, if you’re not careful, a loaf of this will be gone in minutes. It’s that good.
This masterful banana bread is:
- 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.