Ingredients
- 2 cups whole-wheat flour
- 1 1/2 teaspoons baking powder aluminum-free
- 1/4 teaspoon sea salt
- 3/4 cup coconut sugar
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 4 medium ripe bananas mashed
- 1 cup raw walnuts chopped
Instructions
- Preheat your oven to 350°F. Lightly grease two 8x4-inch loaf pans with a dab of coconut oil or line with parchment paper.
- In a bowl, whisk together the whole-wheat flour, baking powder, and sea salt.
- In a larger bowl, beat together the coconut sugar and applesauce until well combined. Whisk in the eggs one at a time, then stir in the vanilla extract. Blend in the mashed bananas until just mixed, keeping it lumpy for texture.
- Gently fold the dry ingredients into the wet ingredients. Stir until just combined to keep the loaf tender. Fold in the walnuts.
- Pour the batter into the two prepared pans, dividing it equally, and smoothing the tops. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, tent with foil.
- Let the loaves cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.