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Banana Bread with Pecan Crumble

Pecan Crumble Banana Bread
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SODIUM COUNT: 12.7 mg per serving; 152.8 mg in the entire loaf

Ingredients

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Pecan Crumble:

  • ¼ cup turbinado sugar
  • 2 tablespoons all-purpose flour
  • ¼ cup pecans ((chopped))
  • 3 tablespoons cold unsalted butter ((cut into small chunks))

Banana Bread:

  • 1.5 cups all-purpose flour
  • 2 ¼ teaspoons sodium-free baking powder
  • 1/3 cup coconut oil
  • 2/3 cup granulated sugar
  • ¾ teaspoon lemon zest ((from about ½ a lemon))
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3 medium overripe bananas ((mashed))

Instructions

Pecan Crumble:

  1. In a small bowl, mix together three tablespoons flour, turbinado sugar, and pecans.
  2. Cut in the cold butter with a fork (or your hands) until crumbly. Put in the refrigerator until ready to use.

Banana Bread:

  1. Preheat the oven to 350°.  Spray a loaf pan (8 1/2” x 4 1/2”) with cooking spray.
  2. In a medium bowl, whisk together the flour and baking powder. Set aside.
  3. In a medium bowl, combine the coconut oil, sugar, and lemon zest. Mix using a hand mixer or a stand mixer until creamed, 1-2 minutes.
  4. Add the eggs, vanilla, and bananas and continue to mix until combined.
  5. Add the flour mixture (1/2 cup at a time) to the banana mixture, stirring well after each addition.
  6. Pour the batter into the prepared loaf pan. Top evenly with the pecan crumble.
  7. Bake in the preheated oven for 50-60 minutes or until a knife inserted comes out clean.  

Notes

NUTRITIONAL INFORMATION Yield: 12 thick slices

Sodium: 12.7 mg, Calories: 253.7, Total Fat: 11.8 g, Saturated Fat: 7.6 g, Cholesterol: 42.9 mg, Carbohydrates: 35.2 g, Fiber: 1.5 g, Sugar: 19.0 g, Protein: 3.4 g.

This bread will keep in the refrigerator for several days, but tastes best when served fresh.

Find it online: https://www.sodiumoptional.com/banana-bread-with-pecan-crumble/