Prep 10 mins
Cook 50 mins
I altered the Starbucks banana bread recipe to include my favorite substitutions and made it extra "banana-y". The whole wheat flour makes it healthier, the agave lowers the glycemic index, and the coconut oil and extra banana helps this "healthy" version taste better.
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 egg
- 2⁄3 cup agave nectar
- 1⁄3 cup coconut oil (warm it up to liquify it)
- 2 tablespoons sour cream
- 1⁄2 teaspoon vanilla extract
- 4 bananas, mashed
- 1⁄2 cup walnuts, chopped (in mix)
- 1⁄3 cup walnuts, chopped (for topping)
- Preheat oven to 325. Grease a 9x5x3 loaf pan and dust with flour.
- Mix the dry ingredients together in a large mixing bowl.
- Mash up the bananas in a large bowl.
- Add and mix the wet ingredients together with the bananas.
- Pour the wet ingredients into the dry ingredients bowl and stir together.
- Add 1/2 cup walnuts into the mix.
- Pour into prepared loaf pan.
- Top with remaining walnuts.
- Bake for 45-60 minutes until a toothpick comes out clean.
Excellent substitutions. I just started to sub butter for coconut oil in all of my banana bread recipes, then moved onto the agave syrup. Haven't done so with the whole wheat flour, just partially. Any escaped droplets of the coconut oil feel so good on your hands! Good job
This was so delicious fresh out of the oven with a little high-quality butter. I used 1-1/2 cups WW flour and 1/2 cup coconut flour. I also omitted the sour cream and walnuts because I didn't have any and my kids don't like nuts. We loved the bread though. Awesome to find baked goods with no vegetable or canola oil!