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Ingredients
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2 ½ cups pecan halves
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1 ½ cups rolled oats
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6 large over-ripe bananas, mashed
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1 cup cane sugar
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1 ¾ cups white whole wheat flour
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1 tablespoon baking powder
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½ cup coconut oil, melted
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1 teaspoon sea salt
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line two 9x5-inch loaf pans with parchment paper.
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Process pecan halves in a food processor until a flour forms; transfer to a bowl. Process oats in the food processor until a flour forms; add to pecan flour. Mix bananas and sugar together in a bowl; add to pecan flour mixture. Stir white whole wheat flour, baking powder, coconut oil, and salt into pecan flour mixture until batter is thick and well mixed. Spoon batter into prepared loaf pans.
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Bake in the preheated oven until a toothpick inserted in the center of a loaf comes out clean, about 45 minutes.
Cook's Note:
Keep coconut oil just at melted and not too warm. It melts at 77 degrees F (25 degrees C).
Nutrition Facts (per serving)
218 | Calories |
14g | Fat |
23g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 218 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 5g | 24% |
Sodium 135mg | 6% |
Total Carbohydrate 23g | 8% |
Dietary Fiber 4g | 14% |
Total Sugars 8g | |
Protein 3g | 7% |
Vitamin C 3mg | 3% |
Calcium 48mg | 4% |
Iron 2mg | 12% |
Potassium 232mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.