Laura’s Perfect Banana Bread
I made up this recipe last night in order to make a healthier version of the white-flour-brown-sugar recipe I had on hand. It’s delicious and totally worth turning on the oven on a hot afternoon!
2 1/2 c white whole wheat flour
1/2 c flax seed meal
1 c almond flour
2 tsp baking soda
Scant 1 tsp salt
1 tsp cinnamon
1 c coconut oil, melted
1 1/2 c Sucanat
1/2 tsp vanilla
4 eggs, beaten
10-12 overripe bananas, mashed or chopped up
1 c walnuts or pecans, chopped
Preheat oven to 350 degrees F. Grease two 9x5 loaf pans (I use coconut oil).
In a large bowl, combine flours, baking soda, salt, and cinnamon.
In a separate bowl, cream together coconut oil and Sucanat. Stir in eggs, vanilla, and bananas. (I really like biggish chunks of banana in my bread, so I don’t mash all of them. Do what you like.)
Stir banana mixture into flour mixture and add the nuts. Stir just to moisten.
Pour batter into prepared loaf pans.
Bake in preheated oven for approximately 1 hour and 20 minutes, until the test clean.
Let the bread cool in pans for 10-20 minutes, then turn out onto a wire rack.
Wrap in foil to store at room temperature. It’s even better the next day!