Coconut Flaxseed Banana Bread

Despite a blazing heat wave and multiple earthquakes rolling through Los Angeles on Wednesday, I decided to turn on my oven and bake banana bread.

Because when you have two overripe bananas sitting on your counter, that's just what you do.

I was feeling a little experimental so I decided to add in a few odds and ends of ingredients that were almost gone and just needed to be put out of their misery. All of my subs actually made things pretty healthy. I added some ground flax seed for fiber and superfood omega acids. I used all coconut oil instead of butter or vegetable oil, which is a much better fat. I also added some protein rich nonfat greek yogurt.

But then I added a buttery pecan streusel topping.

Whoops.

Like all banana bread, this was way better the second day. Everything just sets together and moistens and the streusel topping kind of absorbs into the rest of the bread and doesn't just crumble off when you try to cut it. But I understand if you don't have the patience to wait a full day, and you try to eat it right out of the oven. Because that's what I did.

Coconut Flaxseed Banana Bread with Pecan Streusel Topping

[makes 1 loaf]

Ingredients:

2 cups flour

1.5 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1.5 tsp cinnamon

1/2 c ground flax seeds

1/2 c shredded unsweetened coconut

2 ripe bananas, mashed

1/2 c greek yogurt

2 eggs, beaten

1/2 c coconut oil

1 tsp vanilla

1 cup sugar

1/4 c milk

For topping:

1/4 c packed brown sugar

3 tbsp flour

2 tbsp butter

1/2 c chopped pecans

1. Mix flour, baking powder and soda, salt, cinnamon, flax, and shredded coconut in a large bowl. Set aside.
2. In medium bowl, mix bananas, yogurt, eggs, coconut oil, vanilla, sugar and milk. Pour wet ingredients into dry. Mix gently until just combined. Pour into greased loaf pan.
3. For topping, mix brown sugar and flour in a small bowl. Cut in butter with a pastry blender or fork until mixture is course and crumbly. Stir in pecans. Spread on top of batter in loaf pan.
4. Bake at 350 degrees F for 1 hour, or until toothpick inserted in center comes out clean. Let cool in the pan for 10 minutes, then on a rack. Once cool wrap in plastic wrap and store overnight. Slice and enjoy the next day.