Ingredients
Scale
- 1½ cups white whole wheat flour (plus extra for chocolate chips)
- ¾ teaspoon baking soda
- ¾ baking powder
- ½ teaspoon salt
- 3 medium roasted bananas (or overripe)
- 2 large eggs (room temperature)
- ½ cup maple syrup
- ¼ cup plain yogurt
- 4 tablespoons melted coconut oil
- 2 teaspoons vanilla extract
- ½ cup roasted pecans
- ½ cup chocolate chips*
- 1 sliced banana
Instructions
- Preheat the oven to 350 degrees F 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 banana 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.