Banana Walnut Bread

Banana bread is one of may all-time favorites. My grandma used to bake us banana bread when we were kids, and I could never wait for it to cool properly, and would steal the 'heel' of the loaf and bloooooww on it until it was just cool enough to not completely burn my mouth. 

When I got married and moved out I took the banana bread recipe just to find that it was loaded with sugar! A full cup of refined sugar, plus the natural sugar in the bananas. This would send my boys bouncing, and they are bouncy enough on their own.

So after spending some time trying to clean up our classic family recipe, I have settled on this one. It manages to keep the traditional banana bread taste, look, and feel, but has only 1 Tbsp of natural sweetener, uses high quality oil instead of butter and doesn't even use any eggs. The bananas in this recipe serve as both the binder and the sweetener!

Ingredients

3 ripe bananas, mashed 
1/3 cup coconut oil
1 tablespoon organic agave
1 teaspoon vanilla extract
2 cups white whole wheat flour
1 teaspoon baking soda
2 teaspoons baking powder 1/2 teaspoon salt 
1/2 cup chopped walnuts

Directions

Preheat the oven to 350. In a medium bowl, mash the 3 bananas, trying to remove as many lumps as possible. 

Mix in the oil, honey, and vanilla. 

Add in the flour, baking soda, baking powder, and salt, then mix until well blended. 

Fold in the walnuts saving a bit to sprinkle on top

Pour the batter into a parchment lined or Silicone Bread Pan and bake for 45 minutes.