¼ cup, (60 mL) reserved pecans, chopped and toasted
Pre-heat the oven to 350 F. Grease a 9x5-inch loaf pan with vegetable oil spray. Reserve.
In a large sized bowl combine the flour, baking powder & soda, sugar, salt, ¾ cup toasted pecans and coconut, nutmeg & cinnamon. Reserve.
In a medium sized bowl mash the bananas with a fork, until smooth. Whisk in the eggs, Greek Gods Honey Vanilla Yogurt, melted butter and vanilla extract.
Using a rubber spatula, fold the mashed bananas into the bowl of dry ingredients. Pour the batter into the greased loaf pan. Place the pan on a baking sheet, and bake in the oven for about 50 minutes until an inserted wooden toothpick comes out clean.
Allow to cool on a rack at least 15 minutes before unmolding. Prepare the Honey Vanilla Glaze.
In a small bowl whisk together, the confectioner’s 10X sugar & Greek Gods Honey Vanilla Yogurt. Pour over the unmolded Banana Bread, allowing the glaze to drip down the sides. sprinkle on the remaining toasted pecans. Slice & enjoy!!
Notes: Breakfast // Snack // Dessert
Recipe by Jeff Nathan.
Tips: This is a great dish to make ahead of time and freeze. Add the glaze & extra pecans after it’s been defrosted. We suggest our family line of products: Spectrum Canola Oil Spray.