- 1-3/4 cups all-purpose flour (I use bread flour)
- 1-1/2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs, whisked
- 1 cup mashed ripe bananas
- 1/4 cup + 1 tablespoon milk
- 1 teaspoon vanilla
- 1/4 cup vegetable oil
- 1/4 cup coconut oil (slightly heated to melt)
- 1 cup pecan pieces
- 2-3 teaspoons raw sugar (sprinkle over each loaf or 1 teaspoon raw sugar per muffin)
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Preheat oven to 350 degrees.
In a large bowl stir together the flour, sugar, baking soda, and salt until well mixed.
In another bowl or a blender is even better, combine the bananas, eggs, milk, vanilla, then add the vegetable oil, and coconut oil and mix together (a minute or so, until it becomes liquid).
Stir the liquid ingredients into the dry mixture, and then add the pecan pieces.
Spray 2 medium size loaf pans with vegetable spray and line the bottom of the pans with parch paper. Pour mixture into two medium size loaf pans. Sprinkle 2 or 3 teaspoons of raw sugar evenly over the batter in each pan.
Banana bread will bake for one hour and 5-10 minutes. Test with a toothpick for doneness.
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Preheat the oven to 350 degrees. Follow the instructions above, but scoop the batter into muffin tins with paper cups (sprinkle 1 teaspoon of raw sugar onto each muffin) and bake them for about 34-36 minutes in muffin tins. Test for doneness with a toothpick as well. I used Tulip cupcake holders for these.