Ingredients:

  • 3 medium/large, very ripe Bananas, mashed (about 1 ½ cups puree)
  • ¼ cup Coconut Oil, melted and cooled slightly
  • ¼ cup Maple Syrup (or honey)
  • ½ cup Plain Greek Yogurt, full-fat preferred
  • 2 large Eggs, lightly beaten
  • 1 tsp Vanilla Extract
  • 1 ½ cups Whole Wheat Pastry Flour (do not substitute with regular whole wheat)
  • 1 tsp Baking Soda
  • ½ tsp Ground Cinnamon
  • ¼ tsp Fine Sea Salt
  • ½ cup Walnuts or Pecans, roughly chopped (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C). Lightly grease a standard 9x5 inch (23x12 cm) loaf pan and line it with a parchment paper sling, ensuring the paper overhangs the long sides.
  2. In a large mixing bowl, mash the very ripe bananas until mostly smooth. Add the melted coconut oil, maple syrup, Greek yogurt, beaten eggs, and vanilla extract. Whisk vigorously until the mixture is uniform and creamy.
  3. In a separate medium bowl, whisk together the whole wheat pastry flour, baking soda, cinnamon, and salt. Stir in the chopped walnuts or pecans now, if using.
  4. Pour the dry ingredients into the wet mixture. Use a rubber spatula and fold the mixture gently until just combined. Stop mixing the second you no longer see streaks of dry flour to prevent developing the gluten.
  5. Pour the batter evenly into the prepared loaf pan. Bake for 50–60 minutes at 350°F (175°C). Test for doneness by inserting a long skewer into the centre; it should come out clean or with just a few moist crumbs attached. If the top browns too quickly, tent loosely with foil.
  6. Remove the loaf from the oven and let it cool in the pan for 10 minutes. Use the parchment sling to lift the loaf onto a wire rack. Allow it to cool for at least another 15 minutes before slicing and serving.