Tosca Reno - My Favorite Recipe: Super Moist Banana Walnut Bread

Ready in 75 minutes • Makes 9 servings

• 1/4 cup + 1⁄2 tsp organic raw coconut butter, divided
• 1⁄3 cup 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 soy milk
• 3 large very ripe bananas, mashed
• 1⁄3 cup chopped, unsalted walnuts

Instructions:

1. Place oven rack in lower third of oven and preheat to 350°F. Grease a 5″x9″ loaf pan with 1⁄2 teaspoon coconut butter.
2. In a medium bowl, whisk together flour, flaxseed, salt, baking soda and baking powder.
3. In the 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 scrape sides and bottom of the bowl, then mix for a few more seconds to ensure that all ingredients get thoroughly combined. Add milk and mix on low speed to combine. Remove bowl from mixing stand, and fold in bananas and walnuts to combine.
4. Scrape batter into greased baking pan and place in oven to bake until a toothpick inserted into the center comes out clean, about 60 minutes. Remove and let cool slightly before removing from pan. Serve warm or let cool on a rack. Can be stored for two days at room temperature with a tea towel draped overtop, and then in the refrigerator for an additional three days (if there is any left!).

Nutrients per serving: Calories: 222, Total Fats: 8 g, Saturated Fat: 4 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 187 mg, Total Carbohydrates: 35g, Dietary Fiber: 6 g, Protein: 4 g, Iron: 3 mg