Ingredients
- 1 cup brown sugar packed
- 1/2 cup coconut oil or butter, if non-vegan
- 2 eggs
- 1 teaspoon vanilla
- 3 ripe bananas mashed (or thawed frozen bananas)
- 1 1/4 cup emmer flour
- 1/2 teaspoon kosher or sea salt
- 1 teaspoon baking soda
- 1 cup pecans
Instructions
- Roast pecans for 6-7 minutes at 325 degrees, then chop.
- Increase oven temperature to 350 degrees.
- Cream the coconut oil and brown sugar together until well blended. Add eggs and vanilla and blend well. Add banana and mix until just combined.
- In a separate bowl, mix the Emmer flour, salt and baking soda. Add Emmer mixture to the wet ingredients, and mix until just combined. Fold in the roasted pecans.
- Pour batter into a greased 1 pound loaf pan. Bake at 350 degrees for 1 hour.
- Cool for 10 minutes in the pan, then turn out onto a rack to finish cooling.