This recipe makes a mouthwatering banana bread using coconut oil and coconut sugar in place of traditional oils and sugars.


1⁄2 Cup Aunt Patty's Organic Virgin Coconut Oil
1 Cup Aunt Patty's Coconut Sugar
2 eggs
2 medium overripe bananas, mashed
1⁄2 tsp Aunt Patty's Organic Pure Vanilla Extract
2 Cups Flour
1⁄2 tsp  salt
2 tsp baking powder
1⁄2 tsp Aunt Patty's Organic Cinnamon
1⁄8 tsp Aunt Patty's Organic Ground Nutmeg
1⁄2 Cup Aunt Patty's Chopped Pecans


  1. Preheat oven to 325° F. Grease a 9" x 5" loaf pan.
  2. In a large mixing bowl, beat together coconut oil and coconut sugar until creamed. Beat in eggs, mashed bananas, and pure vanilla extract until creamy.
  3. In a seperate bowl, combine flour, salt, baking powder, cinnamon and nutmeg. Gradually add this dry mixture into creamed mixture and mix well. Batter will get thick.
  4. Stir in chopped pecans.
  5. Pour into greased loaf pan. Bake at 325° F for 70-80 minutes.
  6. Makes 1 full loaf pecan banana bread.