Normally, I don’t do much baking in the summer because it’s just too hot. But this week, I found myself with two large bunches of black bananas. My first thought was to freeze them and use them for smoothies but my daughter convinced me that making banana walnut bread would be a much better choice.
This recipe makes 2 loaves of 16 servings each and has a value of 6 Weight Watchers points per slice.
Preheat oven to 350 degrees.
Sift into a bowl:
1/2 C. whole wheat flour
1/2 C. bread flour
1/2 tsp. baking powder
2 tsp. baking soda
1/2 tsp salt
With a wire whisk, mix dry ingredients until well blended. In a large bowl, blend the following ingredients with an electric mixer until creamy:
6 egg whites
1/3 C. coconut oil – slightly warmed to form a clear, liquid consistency
1 1/3 C. brown sugar
1 Tbl sp. vanilla
3 C. mashed, ripe bananas
Use a wooden spoon to mix dry ingredients with wet until smooth. Be careful not to over-mix. Then add:
1/2 C. walnuts
Combine the nuts into the batter and then pour into a glass or non-stick loaf pan that has been sprayed with cooking oil or lightly buttered. Bake for 50-60 minutes or until a cake tester or toothpick inserted in the middle of the loaf comes out clean. Cool on a rack and then remove from pan. This recipe also makes wonderful muffins.