Pumpkin pecan banana bread

Ingredients

• 3 bananas, mashed
• 1 cup 100% pure pumpkin puree
• 1 cup organic unsalted butter, softened (can also substitute coconut oil)
• 2 eggs
• ½ cup honey
• 1 tsp each pure almond extract and vanilla extract
• 1 cup whole wheat flour
• 1 tsp each salt, baking soda, baking powder
• 1 tsp pumpkin pie spice
• 2 tsp ground cinnamon
• 2 tsp sugar in the raw
• ⅓ cup chopped pecans (optional)

Directions

1. Preheat oven to 350
2. Cream butter, eggs, extracts and honey in a large bowl using a mixer
3. Add pumpkin puree and mashed bananas and beat until smooth
4. Combine dry ingredients (flour, salt, baking soda, baking powder, pumpkin pie spice, and 1 tsp cinnamon) in separate bowl and gradually add to wet mixture
5. Fold in pecans
6. Pour batter into (greased) loaf pan
7. In a small bowl or ramekin, combine 1 tsp cinnamon and 2 tsp raw sugar. Then sprinkle this mixture on the top of the bread
8. Bake for 45-55 minutes (or until center comes out clean with a toothpick)
9. Remove from pan and allow to cool before slicing

I would count 1 slice (or muffin) as 1 yellow substitute.

P.S. If making muffins, reduce the bake time to 18-20 minutes