Ingredients
Scale
- 2 medium ripe bananas, mashed
- 1/3 cup melted coconut oil
- 1 large beaten egg
- 1 3/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F and prepare a baking pan by greasing it lightly or lining it with parchment paper.
- Combine the mashed ripe bananas and melted coconut oil in a large mixing bowl, stirring until fully integrated.
- Add the beaten egg and pure vanilla extract to the banana mixture, mixing well until smooth.
- Whisk together the all-purpose flour, ground cinnamon, baking soda, and salt in another bowl to ensure even distribution.
- Fold the dry ingredients into the banana mixture gradually, mixing just until no more dry flour streaks are visible.
- Stir in the chopped pecans gently, being careful not to overmix the batter.
- Pour the batter into the prepared baking pan, smoothing the surface with a spatula.
- Bake in the preheated oven for about 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the banana bread in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Use very ripe bananas for sweetness. Can substitute walnuts for pecans if preferred.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Diabetic-friendly
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 4g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 23mg