Maple Pecan Banana Bread

 

Ingredients:

• 1 1/2 cups flour
• 1/4 cup white whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/8 tsp nutmeg
• 1 1/2 cups mashed banana
• 1/3 cup maple syrup
• 3 Tbsp maple sugar
• 1/4 cup coconut oil, melted and slightly cooled
• 1/2 cup low-fat buttermilk, at room temperature
• 1 large egg, at room temperature
• 1 tsp vanilla extract

Maple Pecan Topping

• 1/3 cup pecans, halved
• 3 Tbsp maple sugar
• 3 Tbsp flour
• pinch of cinnamon
• 1 1/2 Tbsp coconut oil, melted

Preheat the oven to 350 degrees and spray a loaf pan with nonstick spray. Whisk together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl. Make a well in the center of the mixture. Combine all the banana, maple syrup, maple sugar, coconut oil, buttermilk, egg, and vanilla in a medium bowl. Then, add it to the flour mixture and fold in just until combined. Put the batter into a prepared pan and smooth the top with an offset spatula. For the topping, combine pecans, maple sugar, flour, and cinnamon in a small bowl. Add coconut oil and toss mixture with a fork until crumbly. Sprinkle over batter and bake for 30 minutes; rotate pan and cover with foil to prevent over browning. Continue baking another 30 minutes. Bread is done when golden and a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully remove bread from pan and cool completely before slicing and serving. Store leftovers in an airtight container at room temperature up to 2 days.