3/4cupmashed bananasvery ripe bananas - black skin if possible
1cupraw pecan pieceschopped
Extra pecan pieces for topping
Preheat the oven to 350 degrees F. Flour and butter/prepare your 9 x 5 banana bread pan. Set aside.
In a medium sized bowl, sift the gluten free flour mix, baking powder, baking soda and sea salt and whisk to combine.
In a mixer attachment bowl, add the flax eggs/egg replacer, sugar and coconut oil. Mix together for about 2 minutes on medium-low speed.
Scrape the vanilla bean or pour the extract and add to the mixture. Add the vegan yogurt and the mashed bananas and mix everything together for 2 more minutes on medium low speed, scraping down the sides and bottom to ensure everything is combined.
Add in ½ of the dry ingredients mixture, combine for 30 seconds, and then add in the rest of the dry ingredients mixture. Mix again for another 30 seconds, ensuring everything is combined.
Remove bowl from mixer and fold in the raw pecan pieces into the batter until evenly distributed. The batter should be thick.
Add the batter to the banana bread pan and use your spatula to smooth down the top. Sprinkle some pecan pieces on top.
Bake the banana bread on the top shelf of your oven for 60 minutes, until a toothpick comes out with a few crumbs. You don't want it to come out clean, so watch your banana bread from about 50 minutes depending on your oven.
Remove from oven and allow to cool for 10 minutes in pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn right side up. You can also turn the pan over into your hand, and then flip right side up and place on a wire rack.
Allow the bread to cool completely. Slice as desired. Enjoy!
NotesIf you can’t find vegan yogurt, you can use thick cold coconut cream instead.