Super Moist Butter-free, Sugar-free Banana Bread with Pecans. We included gluten free and vegan options in the recipe. Link in bio to make this MEOW. For our version we used greek yogurt and coconut oil and it turned out so moist it was perfecto! Also - don't know why we've never cut our banana bread this way before but it was fun and you should try it. Makes for a nice selection of slice sizes to choose from. #ThePrettyFeed #TPF #BananaBread

Ingredients

• 2 eggs

• 1/2 cup of coconut oil or olive oil

• 1/3 cup honey or maple syrup

• 1/4 cup of plain greek yogurt

• 1 teaspoon vanilla extract

• 1 cup mashed ripe bananas about 2-3 medium bananas

• 1 3/4 cups or plain all purpose flour

• ½ teaspoon ground cinnamon

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1/2 cup chopped pecans (leave a little bit to sprinkle the top of the loaf with)

• Optional: 1/2 a cup of Skor bites (divide between batter and the top of the loaf on poured into pan)

Instructions

1. Pre-heat oven to 325F. Grease a 9x5 inch loaf pan and set aside.

2. In a medium bowl, whisk the flour, cinnamon, baking soda and salt. Set aside.

3. In a large bowl, beat eggs, oil, honey, yogurt and vanilla for 2 minutes. Stir in the bananas, flour mixture and pecans (or any other add ins of choice like Skor bites).

4. Pour batter into greased pan, sprinkle with some more cinnamon, pecans, Skor, or banana slices (optional). Bake for 50-55 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes, slice diagonally and enjoy!

Notes:

To make this bread gluten free: Use gluten free flour.

To make dairy-free/vegan: use almond milk and flax eggs and maple syrup.