A year ago I found this recipe when reading through the book ‘Target to Table’ by Kristen and Matt Johnson. It immediately became a family hit! The first time I baked a loaf was for a get together with my wife’s family. I set the loaf on the stove to cool and moved on to baking a few other sides. When I turned back around to check on it I noticed that a quarter of the whole loaf was gone!
My father-in-law loves banana bread and apparently was very pleased with this recipe. There is something about the smell of banana bread that fills your house with a sense of calm and joy. Not too sweet or dense, this has quickly become one of my most requested recipes for family gatherings — with a healthy twist.
1/2 cup white sugar
1/4 cup and 1 tablespoon coconut oil (melted)
1/4 cup applesauce
3 1/2 ripe bananas, mashed with a fork to remove all lumps
2 tablespoons plain Greek yogurt
1/2 cup and 2 teaspoons honey
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon cinnamon sea salt
3/4 cup walnuts (toasted)
Preheat oven to 325 degrees.
Beat together the sugar and eggs until light and fluffy, roughly 5 minutes.
Very slowly, drizzle in the oil, still beating the mixture on medium. Then add the applesauce and continue mixing.
Add the banana, yogurt, honey and vanilla. Mix together on low speed until combined.
Combine the flour, baking soda, cinnamon, and sea salt. Fold into the banana mixture until thoroughly combined. Stir in the toasted walnuts.
Pour the batter into a greased 9×5 inch loaf pan.
Bake for 50-55 minutes, until toothpick comes out clean.