Ingredients
- 4 medium Bananas 565g, ripe but not overripe
- ½ cup Plain Greek Yogurt 115g, preferably nonfat
- 2 large Eggs
- 1 tablespoon Vanilla Extract 15g
- 2 cups Wheat Flour 280g
- ¾ cup Sugar 150g, toasted 30–60 minutes at 350°F
- ¾ cup Oat Flour 85g
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ¾ teaspoon Kosher Salt 3g
- ¾ teaspoon Cinnamon ground
- ½ teaspoon Cloves ground
- ¼ teaspoon Nutmeg freshly grated or ground
- ¾ cup Coconut Oil 150g, virgin or refined
- 1 cup Pecan Pieces 170g, toasted
- ¼ cup Dark Chocolate Baking Chips
- ½ cup Banana Whipped Cream optional, for serving
Method
Toasted Sugar (Optional but Recommended)
- Preheat oven to 300°F. Spread Sugar in a shallow baking dish.
- Toast for 30–60 minutes, stirring every 15 minutes, until lightly golden and aromatic. Let cool completely.
Banana Bread
- Preheat oven to 350°F. Line loaf pan with parchment paper.
- In a bowl, mash Bananas with Greek Yogurt, Eggs, and Vanilla Extract.
- In the bowl of a stand mixer fitted with paddle attachment, combine Wheat Flour, Toasted Sugar, Oat Flour, Baking Powder, Baking Soda, Salt, Cinnamon, Cloves, Nutmeg, and Coconut Oil.
- Mix on low until Coconut Oil is fully incorporated and mixture resembles coarse sand.
- Add Banana mixture and mix until just combined—no dry spots should remain.
- Fold in Chocolate Chips and Pecans with a spatula.
- Pour batter into prepared pan and smooth the top.
- Bake until golden brown and set, about 70 minutes for a large loaf or 45 minutes for smaller ones. Internal temp should read ~206°F.
- Cool slightly before slicing.
Banana Whipped Cream (Optional)
- Whip heavy cream with a spoonful of mashed banana and a touch of powdered sugar until soft peaks form.