Preheat the oven to 375 degrees F.
Warm coconut oil as needed to liquid state.
In a medium bowl, combine coconut oil, maple syrup, eggs, sweetener, and vanilla, and stir until it’s creamy. Stir in mashed bananas. Add flours, salt, baking soda and mix well. Add chopped pecans and chocolate chips if desired.
Grease a 9 x 5 x 3-inch loaf pan or if you have parchment paper, put a piece that fits the bottom of the pan so the bread comes out easily once baked. Pour in batter.
Bake for 45-55 minutes – until the top and sides become golden brown and a toothpick or knife inserted in the very center comes out dry.
Approx. per serving without nuts or chips: 200 calories, 20g carbohydrate, 11g sugar, 6g protein, 11g fat
With half amount of maple syrup: 190 calories, 18g carbohydrate, 8g sugar, 6g protein, 11g fat
With nuts: 219 calories, 21g carbohydrate, 11g sugar, 6g protein, 13g fat
With Lilly’s Chips: 220 calories, 23g carbohydrate, 11g sugar, 6g protein, 13g fat
Approved on all Level 1 & Lifestyle of the Eat Live Thrive Diet this is a slightly different version of Banana Bread than what is in the ELTD book currently and is lower in carbohydrate than our original recipe.