I wrote recently about why I use coconut oil in almost all my baking. This is one of the recipes I use--it can be used to make either banana bread or muffins.
I just love the tulip paper baking cups
. They are a nice touch when you want something special.I almost always have bananas in the freezer just waiting to be used. Check out this post to read about what I do when my bananas get a little too ripe.
Enjoy the banana bread recipe!
Banana Nut Bread
2 1/2 c. flour (I use freshly milled soft wheat flour or
Kamut)
½ c. ground flax seeds
(that’s 1/3 cup whole seeds, ground)
(that’s 1/3 cup whole seeds, ground)
2 t. baking powder
¾ t. baking soda
¾ t. salt
¾ cup chopped walnuts
¾ cup coconut oil
1 cup sugar (I use turbinado sugar
)
)
3 eggs
1 ½ cups mashed banana –
4 bananas
Mix flour, flax seeds, baking powder, baking soda and
salt. Add a little flour to the
nuts.
Cream the coconut oil and sugar in a mixer. Add eggs and beat well. Add mashed bananas. Add flour mixture and blend. Add nuts.
Pour into one large bread pan or 4 small bread pans (greased). (There may be a bit of extra batter to put in
a few greased muffin tins, or use paper liners.)
Sprinkle tops generously with sugar. Bake at 325 degrees for 35 minutes for small
loaves, 25 minutes for muffins, or 60-70 minutes for a large bread pan.
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