Right now I wish I was curled up in my bed watching Rizzoli & Isles, while indulging myself in a piece of this banana bread. It is so moist like the name describes it, and since I don’t totally fold in the banana flavor is out of the world. You’ve done it again Eat Clean Diet Cookbook 2!
- 1/4 cup organic raw coconut butter (found it by the peanut butter in a whole foods type of store)
- 1 1/2 cups whole wheat pastry flour
- 2 Tbsp ground flaxseed
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 cup organic raw turbinado sugar
- 2 Tbsp unsulfured blackstrap molasses
- 1/2 cup low-fat milk or soymilk
- 3 very large ripe bananas, mashed
- 1/3 cup chopped unsalted walnuts
- Place oven rack in lower third of oven and preheat to 350 degrees F. Grease a 5 x 9-inch loaf pan with 1/2 tsp coconut butter.
- In a medium bowl, whisk together flour, flaxseed, salt, baking soda and baking powder. In bowl of an electric mixer, combine remaining coconut butter with sugar and molasses on medium-high speed until thoroughly mixed. Add flour mixture and mix on medium speed until mixture resembles coarse grains of wet sand. Stop mixer and use a rubber spatula to scrap sides and bottom of the bowl, and then mix for a few more seconds to ensure that all ingredients get thoroughly combined. Add milk and mix on low speed until just combined. (I added more milk because the batter seemed like it needed it.) Remove bowl from mixing stand, and fold in bananas and walnuts until just combined.
- Scrape batter into greased baking pan and place in oven to bake until a toothpick inserted into center comes out clean, 55-60 minutes. Remove and let cool slightly before unmolding from pan. Serve warm or let finish cooling on a rack. Can be stored for two days at room temperature with a tea towel draped over top, and then in refrigerator for an additional three days, if there is any left!