1 ½cupswhite whole wheat flourplus extra for chocolate chips
¾teaspoonbaking soda
¾teaspoonbaking powder
½teaspoonsea salt
3medium roasted bananasor overripe
2large eggsroom temperature
½cupmaple syrup
¼cupplain yogurt
4tablespoonsmelted coconut oil
2teaspoonsvanilla extract
½cuproasted pecansor walnuts
½cupchocolate chips
1sliced banana
Instructions
Preheat the oven to 350F grease 9 x 5 loaf pan.
In a medium bowl mix together the flour, baking soda, baking powder, and salt together.
In a separate bowl mash the bananas and eggs together until they are a smooth consistency. Mix in the maple syrup, yogurt, oil, and vanilla. Mix until well combined.
In a small bowl, mix together the pecans and chocolate chips (* to keep the recipe refined sugar free, I used specialty chocolate chips from Food 52), plus about a tablespoon of flour. Mix together until the nuts and chocolate are evenly coated.
Create a well in the bowl with the flour and pour in the wet ingredients. Mix together until there are no dry spots, but there are still a few lumps. Fold in the pecans and chocolate.
Pour the batter into the loaf pan and create a line of sliced banana along the length of the middle of the pan.
Bake for about 55 - 60 minutes, or until a toothpick inserted in the middle comes out clean.
Cool for about 20 minutes, then run a knife between the loaf and the pan, then remove the loaf. Allow to cool completely on a wire rack.