Ingredients

The following ingredients have 10 Servings
  • 1 1/2 cups white whole wheat flour (plus extra for chocolate chips)
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 3 medium roasted bananas (or overripe)
  • 2 large eggs (room temperature)
  • 1/2 cup maple syrup
  • 1/4 cup plain yogurt
  • 4 tablespoons melted coconut oil
  • 2 teaspoons vanilla extract
  • 1/2 cup roasted pecans (or walnuts)
  • 1/2 cup chocolate chips
  • 1 sliced banana

Instruction

  • Preheat the oven to 350F grease 9 x 5 loaf pan.
  • In a medium bowl mix together the flour, baking soda, baking powder, and salt together.
  • In a separate bowl mash the bananas and eggs together until they are a smooth consistency. Mix in the maple syrup, yogurt, oil, and vanilla. Mix until well combined.
  • In a small bowl, mix together the pecans and chocolate chips (* to keep the recipe refined sugar free, I used specialty chocolate chips from Food 52), plus about a tablespoon of flour. Mix together until the nuts and chocolate are evenly coated.
  • Create a well in the bowl with the flour and pour in the wet ingredients. Mix together until there are no dry spots, but there are still a few lumps. Fold in the pecans and chocolate.
  • Pour the batter into the loaf pan and create a line of sliced banana along the length of the middle of the pan.
  • Bake for about 55 - 60 minutes, or until a toothpick inserted in the middle comes out clean.
  • Cool for about 20 minutes, then run a knife between the loaf and the pan, then remove the loaf. Allow to cool completely on a wire rack.