Not to hype this too much, but this is the banana bread that Brad and I fell in love over. In the budding days of our undying devotion, Brad mentioned to me how much he liked to cook (all healthy, of course) and how he made some really good banana bread that was actually pretty good for you. He made it for me once, and as I watched the muscles ripple in his strong shoulders while he mixed up all the ingredients, I totally fell for him. And I got to try some delicious banana bread. So this is more than banana bread, it’s LOVE. And MARRIAGE. And REALLY GREAT shoulders.
makes 1 loaf
Both Brad and I continue to tweak this recipe–he to add our ultimate oil discovery, coconut oil (even more healthy!) and me to add the crowning touch of raw sugar on top. Hey, I do what I can.
3/4 cup coconut oil
1/3 cup honey
1/3 cup raw sugar
2 egg whites
1 teaspoon vanilla
1-3/4 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
3 ripe bananas, mashed
1/2 cup walnuts
extra raw sugar
Prepare a loaf pan with coconut oil. Preheat the oven to 350 degrees Fahrenheit.
In a large mixing bowl, combine the coconut oil, honey, sugar, egg whites and egg, vanilla, and mashed bananas. In a small bowl, mix the flour, baking powder, cinnamon, and salt. Add the flour mixture to the wet ingredients, stirring just until mixed. Fold in walnuts (and chocolate chips, if you’re into that sort of thing).
Pour into the loaf pan, sprinkle generously with raw sugar. Bake for 55 minutes or until tester comes out fairly clean. Let cool in pan for at least an hour before running a knife around the edges and turning the bread out.