Cinnamon Sugar Banana Pecan Bread with Raspberry Butter
This cinnamon sugar banana pecan bread is a healthy treat topped with smashed raspberry butter.
Servings: 8 servings
Ingredients
For the Bread
- 3 tablespoons coconut oil divided
- 1/2 cup finely chopped pecans
- 1 1/2 teaspoons cinnamon divided
- 1/3 cup + 1 tablespoon coconut sugar divided
- 1 cup white whole wheat flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 ripe bananas mashed
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons plain Greek yogurt
For the Butter
- 4 tablespoons unsalted butter room temperature
- 1/4 cup raspberries
Instructions
For the Bread
- Preheat oven to 350 degrees and grease a loaf pan with baking spray.
- Melt 1 tablespoon of the coconut oil in a small skillet over medium heat.
- Add the pecans, 1/2 teaspoon of the cinnamon and 1 tablespoons of the coconut sugar and toss to combine.
- Toast the mixture for 3-5 minutes, stirring frequently until fragrant. Remove from heat and set aside.
- Combine the flours, baking powder, baking soda, salt, remaining cinnamon and remaining coconut sugar in a large bowl.
- Whisk together the remaining wet ingredients in a small bowl.
- Add the wet to the dry and mix until mostly incorporated, fold in the pecan mixture and mix again until fully incorporated.
- Transfer the batter to the loaf pan and bake for about 45 minutes until a toothpick inserted in the middle comes out clean. Let the bread cool in the pan on a wire rack.
For the Butter
- Gently mash the raspberries into the softened butter in a small bowl. Refrigerate for about 20 minutes to set and take out a few minutes before serving so it will spread easier.
Nutrition
Serving: 1SERVING | Calories: 292kcal | Carbohydrates: 23g | Protein: 6g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Cholesterol: 62mg | Sodium: 292mg | Fiber: 4g | Sugar: 6g