4 tablespoons unsalted butter
1/4 cup canola or coconut oil
1/2 cup pure cane sugar (granulated sugar)
1/2 cup light brown sugar or coconut sugar
2 large eggs
3 very ripe medium-large bananas
1 1/2 teaspoons pure vanilla extract
1/2 cup Greek yogurt
1 1/2 cups all-purpose flour
2 tablespoons ground flaxseeds (optional)
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/8 teaspoon ground cinnamon
1/2 cup chopped pecans
Preheat the oven to 350 degrees F. Grease and lightly flour a 9-inch loaf pan.
In a microwave safe medium size bowl, melt the butter.
Add the oil, sugar and brown sugar. Whisk to combine.
Whisk in the eggs until combined.
Add the bananas. Use a fork or whisk to mash.
Whisk in the vanilla and yogurt.
In another bowl, combine the flour, flaxseeds, baking soda, salt, and cinnamon. Stir in the pecans.
Fold in the flour mixture into the wet.
Pour the batter into the prepared loaf pan.
Place on the middle baking rack in the oven. Bake for 1 hour. Allow to rest for 5 minutes and then transfer to a wire rack to cool.
Slice and enjoy!
Toasted Banana Bread- (watch how to make it here Toasted Banana Bread
Heat a skillet over medium high heat. Add 1/2 teaspoon butter. Once melted add a slice of banana bread. Cook until golden brown, about a minute. Flip and cook the other side, Transfer to a plate. Enjoy with a pat of butter, smear of peanut butter, dusting of powdered sugar, or scoop of ice cream.
Banana Bread Croutons-
Cube banana bread. Heat a medium skillet over medium-high heat. Add 1 teaspoon butter. Once melted, add banana bread cubes. Cook for about 45 seconds on each side. Transfer to a wire rack. Allow to cool slightly. Top your favorite salad with the croutons.