3 eggs
2 cups sugar
1 cup extra virgin coconut oil (EVCO)
2 cups smashed ripe bananas
3 cups whole wheat flour (I prefer King Arthur brand)
3 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. kosher salt
1/2 cup finely chopped pecans
1/2 to 1 ripe banana, finely chopped

In a large bowl: Beat 3 eggs until foamy. Then add remainder of ingredients (except for the chopped banana) and mix well. Gently stir in the reserved finely chopped banana. Pour the recipe into two greased bread pans. Bake at 350°F for 1 hour.

Variations: You can use 2 cups of zucchini or pumpkin in place of banana.

If you only have one bread pan, you can use an 8x8-inch pan for the second loaf and bake it for 40 minutes. The bread pan will still need to bake for 1 hour.

Note: If you use vegetable oil instead of extra virgin coconut oil the bread will not taste as good. Even though most members of my family don't prefer coconut, they love extra virgin coconut oil in my baked goods. It is out of this world... and it is good for you! I also use all organic ingredients in this recipe.

Makes 2 loaves.

Submitted by: Kym Langdon