Ingredients
- 3 Bananas ripe but not fully black
- ¼ cup Plain Greek yogurt
- ¼ cup Applesauce from 3 apples, 4 tablespoon butter, ½ cup water, 1 bay leaf
- 2 Eggs large
- 1 tablespoon Vanilla extract
- 2 cups Wheat flour
- ¾ cup Toasted coconut sugar
- ¾ cup Oat flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- ¾ teaspoon Kosher salt
- ¾ teaspoon Ground cinnamon
- ¼ teaspoon Ground nutmeg
- 1 cup Setton Farms dry roasted pistachio kernels roughly chopped
- ¼ cup Dark chocolate chips
Method
Toast the Sugar
- Preheat oven to 350°F. Spread coconut sugar evenly in a baking dish. Toast in oven for 20 minutes, stirring every 5 minutes. Remove and let cool.
Prepare the Pan
- Butter and flour a 10.5 x 5.5 inch loaf pan or line with parchment paper.
Make the Banana Mixture
- Peel bananas and mash in a medium bowl. Add homemade or store-bought applesauce, Greek yogurt, eggs, and vanilla extract; mix until smooth.
Mix Dry Ingredients
- In a stand mixer bowl fitted with paddle attachment (or large mixing bowl), combine wheat flour, toasted coconut sugar, oat flour, baking powder, baking soda, kosher salt, cinnamon, and nutmeg. Mix on low until combined.
Combine and Fold
- Add banana mixture and chopped pistachios to dry ingredients. Mix on low until just incorporated. Fold in chocolate chips with a spatula.
Bake
- Pour batter into prepared pan and spread evenly. Bake for ~70 minutes or until a thermometer reads ~206°F internally. Smaller loaf or muffin pans may require ~45 minutes.
Rest
- Let banana bread rest completely before slicing to develop the best texture.