The warm summer months are here and that means spending as little time in the kitchen as possible. What it does not mean is giving up on flavor that includes a lot of the good and healthy stuff. This banana walnut bread is a take on a traditional staple, but I have swapped out some of the basics and added some amazing flavor notes that is sure to make this recipe become a favorite for you and your family.
This recipe also freezes well so why not bake up an extra to store away for later.
Ingredients
3 very ripe bananas
2 eggs, slightly beaten
6 tablespoons unsalted butter
1/2 cup organic sugar
1 teaspoon lemon extract
1 3/4 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 cup chopped walnuts
1/3 cup coconut milk
1/4 cup unsweetened flaked coconut
3/4 cup gold or dark raisins
Instructions
Preheat oven to 350-degrees.
Sift together in a large mixing bowl, flour, salt, baking powder and cinnamon. Using a fork or pastry blender, cut butter into flour mixture until size of peas. Stir in sugar, flaked coconut, raisins and walnuts.
In a separate bowl, mash bananas. Add eggs, coconut milk and lemon extract. Stir to combine.
Add banana mixture to flour mixture and stir just enough to combine. Do not overmix. Add to an oiled 9 1/2 x 5 1/2 loaf pan. Place pan in oven and bake 50-55 minutes or until done. To test for doneness, insert a toothpick in the center of the bread. If the toothpick comes out clean, the bread is done.
