Ingredients:

  • 3 medium overripe bananas, mashed (approx. 350g)
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 1/2 cup (100g) coconut sugar or light brown sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) whole wheat pastry flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 3/4 cup (85g) pecans, chopped and lightly toasted

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper or grease it thoroughly with butter.
  2. In a large mixing bowl, mash the overripe bananas until smooth. Whisk in the melted butter, coconut sugar, egg, and vanilla extract until the mixture is velvety and well-combined.
  3. Sift the whole wheat pastry flour, baking soda, salt, and cinnamon directly into the wet ingredients. Using a spatula, gently fold the mixture together until no streaks of flour remain.
  4. Gently stir in the toasted chopped pecans, ensuring they are evenly distributed.
  5. Pour the batter into the prepared pan. Bake for 50–60 minutes until the top is deep golden brown and a toothpick inserted into the center comes out clean.