Wednesday, September 19, 2012

Moist & Tender Banana Nut Bread

From Kristi's Kitchen
(adapted from my Mama's recipe originally from The Hungry Potter)


2 sticks organic unsalted butter
2 c. coconut palm crystals
6 frozen ripe bananas, slightly thawed
4 organic eggs
2 1/4 c. soft whole wheat pastry flour
2 tsp. sea salt
1 tsp. baking soda
1 1/4 tsp. ground cinnamon
1 tsp. ground allspice
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1 c. chopped pecans OR walnuts (optional)

Grape Seed Oil or more organic butter for coating the loaf pans


-Preheat oven to 350 degrees
-Combine dry ingredients in a separate bowl
-Cream butter and coconut palm crystals together in mixer
-Add bananas and continue mixing
-Crack in one egg at a time and continue mixing
-Slowly incorporate dry into the wet while mixing
-Fold in nuts
-Pour batter, evenly, into 2- 4x8 oiled loaf pans
-Bake in preheated oven for 45 minutes, cover with parchment and bake 15 more minutes - testing with toothpick for doneness
-Cool in the pan for 20 minutes
-Turn out onto cooling rack and cool completely before storing

A perfect make one/freeze one recipe!

* Add 1 1/2 c. fresh or frozen blueberries for fun

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