Coconut Banana Bread (LC and GF)

3 medium bananas
3 TBSP butter (melted)
1/3 c coconut oil (melted)
½ c Splenda
1 TBSP liquid Sugar Free sweetener – equivalent to 1 C of sugar (I used sweet and low, you could use stevia)
1 TBSP molasses
2 TBSP Crown Royal
1 TBSP vanilla extract
½ c sour cream
2 eggs
2 c. splendid gf bake mix
½ tsp kosher salt
1 tsp baking powder
½ tsp baking soda
½ c unsweetened coconut
¾ c pecans (mine were toasted – this makes it better)

Add all ingredients, through the eggs, to the food processor. Blend well until liquefied.

Add dry ingredients and pulse a few times to blend, then run food processor for about a minute.  Once everything is mixed thoroughly, add coconut and pecans and pulse to break up the pecans and combine.

Spoon into muffin cups or bread pan, filling approximately 85% (to get a good, rounded muffin). I used mini muffins and they came out beautifully…muffins – 350 degrees for 20 minutes, bread loaf – 350 for 45-50 minutes (check it after 35 so it doesn’t burn…toothpick should come out clean)


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