Gluten-Free Coconut Pecan Banana Bread

Ingredients

• 2 large over ripe bananas, mashed (1 cup worth)
• 1/4 cup avocado oil (or oil of choice)
• 1/4 cup dairy-free plain yogurt (or favorite plain yogurt)
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon gluten-free vanilla extract
• 1 cup Bob's Red Mill 1-to-1 gluten-free flour blend
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup shredded sweetened coconut
• 1/2 cup pecans, chopped

Instructions

1. 1

   Preheat the oven to 350°F (180°C). Grease a...: Preheat the oven to 350°F (180°C). Grease a 9X5 metal loaf pan; set aside.

2. 2

   In a large mixing bowl mix mashed banana,...: In a large mixing bowl mix mashed banana, oil, yogurt, sugar, eggs, and vanilla and whisk until smooth.

3. 3

   Add flour, baking soda, salt, cinnamon and nutmeg....: Add flour, baking soda, salt, cinnamon and nutmeg. Stir until combined.

4. 4

   Fold in chopped pecans and shredded coconut.

5. 5

   Pour batter into the prepared loaf pan and...: Pour batter into the prepared loaf pan and tap it on the counter a few times until it's level.

6. 6

   Bake for 45-55 minutes or until cooked through...: Bake for 45-55 minutes or until cooked through and a toothpick inserted in the center comes out clean.

7. 7

   Let cool completely before slicing.

8. 8

   Store in an airtight container at room temperature...: Store in an airtight container at room temperature for up to three days.