Sunday, September 14, 2008

Amazing Banana Bread

2 eggs, beaten
1/3 c. buttermilk
1/4 c. coconut oil
1/4 c. canola oil
1 tsp. vanilla
1 c. ripe, mashed bananas (about 3)
3/4 c. sucanat
3/4 c. turbinado sugar
1 3/4 c. whole wheat pastry flour
1 tsp. baking soda
1/2 tsp. sea salt
1 tsp. cinnamon
1/2 c. *macaroon style coconut (optional)
1/2 c. chopped pecans

Preheat oven to 325 degrees.

Blend eggs, buttermilk, oils, vanilla, bananas and the sugars. In a separate bowl, mix flour, baking soda, salt, cinnamon and coconut. Mix well. Add the dry ingredients to the wet ingredients. Mix in the nuts.

Pour into a 9 X 5 inch loaf pan. Bake for 1 hour or until center is done.

*Macaroon style coconut is a very thin shave of coconut with no added sugars. You can find this at your local health food store.

This is a very moist banana bread. Because the sucanat is dark in color, your bread will be dark in color as well. This is the best banana bread recipe I have ever tried. I suggest to double the recipe since it will disappear fast!

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