Loaded Banana Bread

Ingredients

• Nonstick cooking spray
• 1½ cups white whole wheat flour plus additional for dusting
• ½ cup coconut sugar
• 1¼ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 large eggs
• 5 medium very ripe DOLE^® Bananas, mashed
• ¼ cup almond milk yogurt alternative
• ¼ cup natural buttery spread with olive oil, melted and cooled slightly
• 1 teaspoon vanilla extract
• ¼ cup crushed pecans

Directions

1. Preheat oven to 350°F. Spray an 9 x 5-inch loaf pan with nonstick cooking spray; dust bottom and sides of pan with flour.
2. Whisk flour, sugar, baking powder, baking soda and salt in a medium bowl. Whisk eggs in a large bowl; stir in bananas, yogurt, buttery spread and vanilla extract. Add flour mixture and stir just until combined; pour into prepared pan and sprinkle with pecans. Bake bread 1 hour 5 minutes or until toothpick inserted in center comes out with a few crumbs and top is golden brown.
3. Cool bread 10 minutes on a wire rack; run a small knife around edge of pan to loosen and remove bread from pan. Cool completely on wire rack; cut into 10 (¾-inch-thick) slices.

Tips & tricks

For a twist, replace 1 banana with 2/3 cup diced strawberries; fold into batter with bananas in step 2.

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