Maple, Date, Pecan, Banana Bread

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Whether you're a dieter or sugar lover, you won't be able to make just one loaf of this banana bread.  


Start to finish: 1 hour 5 minutes

Servings: 12

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

¾ cup pecans, chopped

½ cup dates, pitted and chopped

Preheat oven to 350 degrees Fahrenheit. 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.

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