banana bread: somewhat healthy

when life spoils your bananas, make some bread! that's a saying, right?

many years ago i received an amazing banana bread recipe. it now looks like this:

i think it was originally from a moosewood cookbook, but i'm not certain. what i can say for certain, is that it's the best. is it due to the 2 sticks of butter? actually, no. in an effort to make this a more healthy breakfast, i used coconut oil at room temp instead of butter. and whole wheat flour instead of bleached all purpose. the final result tasted neither coconutty, nor whole wheaty. just crazy delicious. i also eliminated the 2 tsp orange zest, but feel free to follow the original recipe.

banana bread

wet ingredients:

• 1 cup coconut oil at room temp (not melted)
• 1 1/3 cup brown sugar
• 3 eggs
• 1 tsp vanilla extract
• 1/4 tsp almond extract

beat together until light and fluffy

dry ingredients:

• 4 cups whole wheat flour
• 1 tsp salt
• 1/2 tsp baking soda
• 3 tsp baking powder
• 1/4 tsp ground nutmeg
• 2 tsp ground cinnamon

sift together

bananas:

• 3 really ripe bananas
• 2/3c strong black coffee

puree together, but keep it kinda chunky

now that you've got your 3 components, the assembly of the batter is easy.

• add some of the dry ingredients to the wet ingredients and incorporate.

• next, add some of the banana mixture to the wet ingredients and incorporate.

• continue alternating dry ingredients and bananas into the batter until you have a cohesive mixture.

• pour into 2 loaf pans (i sprayed mine with some baker's joy)

• bake at 350 degrees for 45-50 min, or until it passes the toothpick test.