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 cup 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.
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.
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com