Ingredients
  • 4 medium bananas (20 ounces; 565g), ripe but not fully black
  • 4 ounces plain Greek yogurt (1/2 cup; 115g), preferably nonfat
  • 2 large eggs, straight from the fridge
  • 1/2 ounce vanilla extract (1 tablespoon; 15g)
  • 10 ounces all-purpose flour (2 cups; 280g)
  • 5 1/4 ounces sugar (3/4 cup; 150g), preferably toasted
  • 3 ounces oat flour (3/4 cup; 85g), such as Bob's Red Mill (see note)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground or grated nutmeg
  • 5 1/4 ounces coconut oil, virgin or refined (3/4 cup; 150g), creamy but firm, about 70°F
  • 6 ounces toasted pecan or other nut pieces (1 cup; 170g) (see note)
Steps

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