Ingredients
Scale
- 2 cups whole wheat flour
- 1 cup unsweetened, shredded coconut
- 1 cup chopped pecans (toasted)
- 2 tablespoons chia seeds
- 4 teaspoons baking powder
- 1 teaspoon sea salt
- ½ cup sour cream (full-fat)
- 6–7 ripe medium-sized bananas, mashed
- ⅓ + ¼ cups melted butter
- 1 cup dates, pitted and chopped
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350ºF. Line a 9″x5″ loaf pan with parchment paper.
- In a large bowl, whisk together the flour, chia seeds, shredded coconut, baking powder, and salt until combined.
- In a medium bowl, whisk together the mashed bananas, butter, sour cream, and vanilla until well blended.
- Pour the wet mixture into the dry, and fold together with a spoon. Add in the toasted pecans nuts and chopped dates, and mix gently until fully combined. Pour batter into the prepared loaf pan.
- Bake for about 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Careful not to over bake!
- Place the loaf pan on a cooling rack and let the bread rest in pan for 10 minutes. Using sides of parchment, lift bread out, and allow to cool completely. Store in airtight container, will keep for a few days.