I apologize for my absence. I can’t believe how much time flies. I was on a roll cooking, baking, and posting and then summer swim season came along and I lost my Saturday mornings. I work full time during the week so early Saturday mornings, while my husband and daughter sleep in, I dedicate 3 or 4 hours to writing one or two posts and then scheduling them for the following week. I ran into a friend at one of the swim meets and she asked why I wasn’t posting anymore (thanks for the reminder Kirsten!). Now that swim season ended and my friends are holding me accountable I will to be back in the swing of things and will bring you more delicious recipes.
You know how I love a good banana bread recipe and this is a simple and delicious one with my new obsession, pecans. I’ve been adding pecans to my Greek yogurt and fresh berries every morning this week. It’s surprisingly filling and keeps me going until lunch. I drizzle raw honey over it and it’s like a dessert for breakfast.
My picky husband is not a fan of nuts in his baked goods, so I have to chop them up finely with my handy chopper (I use one similar to this one). Or your can give them a rough chop with your chef’s knife if you like yours chunky like me.
This banana bread isn’t too sweet and is a great treat to have in the morning with your coffee. I like to make banana bread whenever I host a brunch at the house. It’s quick, easy, and very tasty.
- 3 ripe bananas, mashed with a fork
- 1/3 cup coconut oil, melted (or any vegetable oil of your choice)
- ½ cup sugar
- 1 egg
- 1 tablespoon vanilla
- 1 ½ cups of flour
- 1 teaspoon baking soda
- 1/8 teaspoon of salt
- ½ cup mini chocolate chips
- ½ cup chopped pecans (or walnuts)
- Preheat the oven to 350 degrees F.
- Spray an 8x8" square pan with non-stick cooking spray. I love using coconut oil spray.
- In a large mixing bowl, mash the bananas. I leave my bananas slightly chunky because I like things chunky.
- Add in the coconut oil, sugar, egg, and vanilla; Stir until combined.
- Add in the flour, baking soda and salt; stir until just combined.
- Fold in the mini chocolate chips and pecans.
- Pour batter into the square pan and bake for 25-30 minutes or until a toothpick comes out clean. Mine was perfect at 28 minutes.
Adapted from The First Year Blog
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