Tag Archives: breakfast

Coconut Pecan Banana Bread

This healthy Coconut Pecan Banana Bread may be the best I've ever made!  www.tasteloveandnourish.com

Something happens to me as soon as the temperatures drop. Without thinking, I whip open the pantry and start pulling out the flours and sugars and flip on the oven. You’d think we lived in the stone age and I had no choice but to light a fire to warm the house. Of course, that’s not the case, yet, no heater can warm things up the way that something baking in oven can. Just the smell alone of baking bread makes everything better.

Since we usually have a ridiculous number of bananas, I knew I needed to make some banana bread. I was going to make my standard recipe that we love, but once I saw a package of shredded coconut in the cabinet, plans immediately changed! I love coconut and knew paired with pecans, this bread would be wonderful. That combination reminds me so much of a German Chocolate Cake. Hmmm…if you love that cake as much as I do…consider dropping a handful of chocolate chips into this bread. Wouldn’t that be delicious?

I think this may be my new favorite banana bread. There is so much toasty, crunchy flavor from the coconut top and the pecans within. I think it’s that combination of textures and nutty flavors that make this bread so irrisistable. If I had been home alone when I made this…well, let’s just say my family may see this post and ask, “When did you make that?”

This healthy Coconut Pecan Banana Bread may be the best I've ever made!  www.tasteloveandnourish.com

Coconut Pecan Banana Bread

1 C. all purpose flour
2/3 C. whole wheat flour
1 t. baking soda
1/4 t. salt
1 t. cinnamon
pinch of nutmeg
3/4 C. sugar
2 eggs
3 T. vanilla yogurt
1/4 C. coconut oil, melted
4 medium bananas, mashed
1/2 C. + 1 -2 T. shredded sweetened coconut
1/2 C. pecans, toasted and chopped

Preheat your oven to 350 degrees. Line a loaf pan with parchment.

In a large bowl, whisk to combine the dry ingredients through the sugar. Set aside.

In a medium bowl, beat the eggs, then add the yogurt and coconut oil and bananas. Whisk until combined.

Pour the wet ingredients into the dry. Add 1/2 C. of the shredded coconut and all of the pecans. Mix just until combined.

Pour the batter into the loaf pan and top with the 1 to 2 tablespoons of coconut.

Bake on the center rack for 55 to 60 minutes or until a toothpick inserted into the center comes out clean.

Makes one loaf.


  • Do you buy way too many bananas like I do? If you’ve got some that are too soft to eat, peel them, slice them in half and quickly put them in a zipper bag. I remove any air from the bag and lay them on a flat surface, making sure the pieces are separated from each other so they won’t freeze into one big block of banana. They will keep for about two months in the freezer. To use in breads like this, remove what you need from the freezer and thaw in a bowl or dish until soft.
  • Don’t skip roasting the pecans in this recipe. I only say that because I used to skip that step frequently in recipes. I do it every time now. Toasting really makes a world of difference. Do a test…toast some for this recipe and keep some aside to compare. The difference is amazing, isn’t it? I like to toast in a dry skillet over medium heat. Keep a close eye on them and keep them moving in the pan. As soon as you smell the nuttiness, toss them a few more times then remove them from the heat. I like to leave them in the pan to cool while I prepare the rest of the ingredients.

    This healthy Coconut Pecan Banana Bread may be the best I've ever made!  www.tasteloveandnourish.com

Baked Chocolate Glazed Donuts

These donuts are so chocolatey, moist and delicious!  You'd never know they were baked!

My husband has a really interesting workout routine. It’s very complex and I’m still trying to understand the science behind it. He religiously goes to the gym at least five days a week. For the first part of his routine, he does an hour or more of cardio and weights. He probably burns about five to six hundred calories in that time. Then, the second part is what confuses me. He finds it necessary to replenish any of those calories he may have spent with a donut. Yes, that does say donut. The man stops at a local donut shop on his way home and gets a donut!


It would be a lot easier to be mad at him if he didn’t have that cute laugh every time he tells me about how good the donut was! So, I figure, I can’t control the fact that my husband considers donuts “energy bars,” but maybe I can entice him with a healthier version.

In that quest, I made SO many batches of this donut. A couple of them ended up in the trash. Then, one day I found this version from Buns In My Oven. I took that recipe, adapted it to create the baked donut I was looking for and was so incredibly surprised! I mean, even the creator of the now infamous “Donut Workout” looked like he was about to melt into the ground when he took his first bite. And that is saying something.

These donuts are so chocolatey, moist and delicious! You'd never know they were baked!


Baked Chocolate Glazed Donuts

1 1/4 C. all purpose flour
1/2 C. sugar
1/3 C. dark cocoa powder
3/4 t. baking soda
1/8 t. salt
2 eggs
1/2 C. milk (I use unsweetened vanilla almond milk)
1/3 C. light or fat free sour cream
1 t. vanilla extract
3 T. canola oil (or melted coconut oil)
baking spray

1 1/2 C. powdered sugar
3 T. milk (I use unsweetened vanilla almond milk)
1 t. vanilla extract

Special Equipment: donut pan, gallon-size zipper bag

Preheat your oven to 375 degrees. Prepare the donut pan by spraying with baking spray.

In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt. Set aside.

In a small bowl, beat the eggs then add the milk, sour cream, vanilla and canola oil. Beat until combined.

Pour the egg mixture into the dry ingredients and mix just until combined.

You can use a spoon to pour the batter into the donut pan, or you can use this technique. Fold down the top of a gallon-size zipper bag. Stand the bag up in a bowl or measuring cup. Pour the batter into the zipper bag. Get the air out of the bag and seal it up. Carefully cut just about 1/8″ of a corner of the bag. Pipe the batter into the donut pan, filling each well up about 2/3 full.

Bake the donuts for 7 to 8 minutes.

Remove from the oven and cool for about 3 minutes in the pan, then remove them and allow them to cool further on a wire rack.

Prepare the glaze by combining all of the ingredients in a medium bowl until smooth. Dip the tops of each donut into the glaze then place them back on the wire rack to set…or into your mouth for quality control.

Makes 12 donuts.


  • I love dark cocoa in this recipe, but regular cocoa is fine.
  • I use unsweetened vanilla almond milk so much! I just love the flavor and that it has less calories, sugar and fat than regular milk, but you can most certainly use what you like best.
  • Be sure to use baking spray with flour and not just regular cooking spray. I’ve learned from lots of trial and error (and from my friend Anne) that a non-stick pan doesn’t really mean non-stick and that cooking sprays don’t work as well as baking sprays.
  • If you love the idea of baked donuts, you will love these Baked Cider Donuts.


These donuts are so chocolatey, moist and delicious! You'd never know they were baked!