1cupmashed very ripe banana(about 2 large, 3 medium)
1 3/4cupwhole wheat flour
3/4cupchopped pecans or walnuts, divided
Preheat oven to 325°. Spray 9×5 inch loaf pan with baking spray.
In a large bowl, beat together apple sauce, honey, eggs, milk, and vanilla. Stir in bananas.
In a separate bowl whisk together dry ingredients; flour, baking soda, salt, and cinnamon.
Gently stir dry ingredients into banana mixture until just combined. Stir in 1/2 cup pecans. Pour batter into prepared loaf pan, sprinkle top with remaining pecans.
Bake for 55-60 minutes or until a toothpick inserted into the middle comes out clean. Cool in pan for 10 minutes then move to wire rack to cool completely. Store tightly wrapped in refrigerator for up to 1 week.