In our house the smell of banana nut bread wafting from the kitchen oven announces the arrival of fall. I’ve experimented with a number of banana nut bread recipes over the years-this one’s my favorite! Enjoy healthier alternatives to compliment your healthy lifestyle.
Grab your pan and your bananas, and get ready for some of the season’s best comfort food.
YIELD: Makes 2 loaves
3 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
4 large eggs at room temperature for 30 minutes
1 1/2 cup coconut sugar
1 cup coconut oil
3 cups coarsely mashed very ripe bananas (6 large)
1/4 cup yogurt
2 teaspoons vanilla
1 1/3 cups pecans (4 ounces), toasted and chopped
Special equipment: a standing electric mixer
Preheat oven to 325°F. Butter 2 (9- by 5- by 3-inch) metal loaf pans, then dust with flour, knocking out excess.
Sift together 3 1/4 cups flour, baking soda, cinnamon, and salt into a bowl.
Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, yogurt and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts gently but thoroughly.
Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, about 60 minutes.
Cool loaves in pans on a rack 10 minutes, then turn out onto rack. Turn loaves right side up and cool completely.
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