My favorite banana bread got a makeover--I replaced the eggs and dairy with coconut oil and applesauce and added crunch with flaxseeds. If I didn't make this myself I wouldn't be able to tell the difference.
AuthorLemons & Anchovies
2cupsunbleached all-purpose flourplus more for dusting pan
1/2cupflaxseedswhole seeds, not ground
3/4cupchopped walnutsif you omit the flaxseeds, add the same amount walnuts
9tablespoonssugarI like to use superfine
1/2cupsweetened shredded coconutpacked
1/4teaspoonfreshly ground clovesoptional
Approximately 2 cups very ripemashed bananas (I had 5)
6tablespoons3 ounces coconut oil, melted and cooled (I microwaved until 70-80% was melted then stirred until the heat melted the rest. By the time this is done, it's at room temperature.)
1teaspoonrumyou can use vanilla extract
Preheat oven to 350º F. Grease a 9 x 5 inch loaf pan and dust with flour, tapping out the excess. Toast the walnuts over medium-low heat in a skillet for a few minutes or until fragrant. Set aside.
Whisk all the dry ingredients together (including the coconut, walnuts and flaxseeds) in a large bowl and set aside.
Mix the mashed bananas, coconut oil, applesauce and rum with a wooden spoon in another bowl. Lightly fold the wet mixture into the dry mixture with a rubber spatula until just combined and the batter looks thick and chunky. Transfer batter into the greased and dusted loaf pan.
Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for five minutes then transfer to a wire rack. Serve warm or at room temperature.