Preheat oven to 180 C and line a loaf tin with baking paper.
If you have time, take advantage of the heating oven and lightly toast the pecans before using them in this loaf. Simply pop them on a baking tray and toast them in the warming oven for 7-10 minutes until they darken slightly and smell delicious. Then set aside to cool.
Mash the bananas until they become a thick puree. Then, whisk together the banana puree, eggs, coconut oil and vanilla. Add the honey/other liquid sweetener in too, if you are using this optional ingredient.
Combine the almond flour, coconut flour, desiccated coconut, cinnamon, baking powder, salt and flaxseed in a large bowl. Pour in the wet mixture and combine into a thick batter.
Roughly chop the pecans, then gently fold in to the batter. The final consistency of the batter will be very thick, almost like a mousse.
Scoop the batter into your loaf tin and smooth it into the tin so it's evenly distributed. Bake for approximately 45 minutes, or until the top of the loaf turns deep golden brown and the centre feels firm to touch. Remove and allow to cool a little before slicing (I usually let mine sit in the loaf tin for about 30 minutes, and then place on a wire rack to cool completely).
*If you’d like a tall loaf, use a small baking tin – I use a loaf tin approximately 20cm long at the base for a tall loaf. **Feel free to swap the pecans for any nuts or seeds that you like; I like to use walnuts, brazil nuts and/or macadamia nuts when I have them around. Chocolate chips are also a pretty awesome addition!***The sweetener is definitely optional; I’m satisfied with the sweetness of this loaf without anything else but if you’d like it to taste more like dessert then go for it; you’ll only need a little as the bread is quite naturally sweet thanks to the coconut and banana combo!
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @moniquecormacknutrition on Instagram!