Low-Sugar and Whole-Wheat Pumpkin Banana Bread

Ingredients

• 1/2 cup coconut oil, softened at room temperature
• 2/3 cup  granulated sweetener of your choice
• 3 T brown sugar
• 2 eggs
• 1 cup canned pumpkin puree
• 1 cup mashed very ripe banana
• 2 T water
• 1 tsp. vanilla
• 1 1/2 cups white whole wheat flour 
• 1/4 tsp. baking powder
• 1 tsp. baking soda
• 3/4 tsp. salt
• 1 tsp. cinnamon
• 1/4 cup chopped pecans

Directions

1. Let coconut oil soften if needed.
2. Preheat oven to 350F/180C.
3. Spray an 8 1/2 x 4 1/2 inch loaf pan with non-stick spray.Mash bananas to make 1 cup.
4. Chop pecans.Beat together the softened coconut oil, sweetener of your choice, brown sugar (or more sweetener), eggs, canned pumpkin, mashed banana, water, and vanilla. (I use a sturdy whisk, but you could use a small hand beater.)Mix in the white whole wheat flour, baking powder, baking soda, salt, and cinnamon. (I switched to a heavy spoon to mix this together.)Scrape the mixture into the loaf pan and press down gently until it’s even.
5. Top with chopped pecans.Bake until a toothpick inserted in the center comes out clean; for me that was 65 minutes but I started checking at 55 minutes.
6. Let the bread cool well in the pan.