Photo Credit: Nichole Mitchell
This recipe serves 8
⅓ cup coconut oil, melted
½ cup honey
2 eggs
¼ cup milk
1 tsp vanilla extract
3 medium overripe bananas, mashed
1 tsp baking soda
1 ¾ cup whole wheat flour
½ cup walnuts, chopped
3/4 tsp salt
Preheat oven to 325F. In a large bowl, whisk together melted coconut oil, honey, eggs, milk, vanilla, and mashed banana until well combined. In a separate bowl, mix together baking soda, flour, and salt. Using a big spoon, begin mixing the flour mixture into the wet banana mixture until just combined – some lumps are okay. Gently fold in walnuts reserving 2 tbsp for topping. Transfer batter into a greased 9×5-inch pan loaf and top with remaining walnuts. Bake in center oven for 50-60 minutes or until toothpick in center comes out clean. Lead loaf cool for at least 15 minutes before serving.
Nutrients per serving:
Calories (kcal) 349.4 Fat (g) 16.2 Saturated Fat (g) 8.8 Trans Fat (g) 0.0 Cholesterol (mg) 48.6 Sodium (mg) 326.1 Potassium (mg) 305.5 Carbohydrate (g) 47.0 Fiber (g) 3.6 Sugar (g) 23.7 Protein (g) 7.3 Vitamin A (RAE) 31.4 Vitamin C (mg) 4.0 Calcium (mg) 33.2 Iron (mg) 1.5 Vitamin D (μg) 0.3 Vitamin E (mg) 2.2 Thiamine (mg) 0.2 Riboflavin (mg) 0.2 Niacin (NE) 3.3 Folate (DFE) 47.6 Vitamin B6 (mg) 0.3 Vitamin B12 (μg) 0.3″
