If you bring up banana bread to a conversation where I’m in we could be all day talking about it; how its made, the amount of flour and the type of flour to use, the toppings, oven temperature, cooking time, butter or oil? (always butter)…..we could go on and on on. There are probably hundreds if not thousands of banana bread recipes out there and every author of those recipes will assure you that theirs is the best one you’ll ever had.
Look at that honey
I am not here to tell you that. I only made this recipe in praise of the famous, unbeatable and always-in-style banana bread.
Some like it fudgy, some like it very sweet, some like it crunchy. I like it not too sweet, very moist, super soft, filled with flavor and made with natural and nutritious ingredients.
- 1 cup of banana puree (about 2 ripe bananas)
- 2 eggs
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ cup brown sugar
- 1½ cup whole spelt flour
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- a pinch of salt
- ¼ cup coconut oil, melted
- ½ cup greek yogurt, whole fat, no sugar
- 1 cup pecans, chopped
- Preheat your oven 340 F/170C.
- Grease your loaf pan and add a little flour to prevent your bread from sticking.
- In a large bowl combine the wet ingredients: banana pure, eggs, coconut oil, vanilla extract, greek yogurt and sugar, whisk to combine.
- In another large bowl combine spelt flour, baking soda, baking powder, salt, cinnamon.
- Mix the dry into the dry and mix (don´t over mix), add chopped pecans.
- Bake for about an hour or until a tooth pic comes out clean.