Whole Wheat Banana Walnut Bread With Coconut Oil

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.

• Ready In: 1 hr
• Serves: 8
• Yields: 1 loaf

Ingredients

• 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)

Directions

1. Preheat oven to 325. Grease a 9x5x3 loaf pan and dust with flour.
2. Mix the dry ingredients together in a large mixing bowl.
3. Mash up the bananas in a large bowl.
4. Add and mix the wet ingredients together with the bananas.
5. Pour the wet ingredients into the dry ingredients bowl and stir together.
6. Add 1/2 cup walnuts into the mix.
7. Pour into prepared loaf pan.
8. Top with remaining walnuts.
9. Bake for 45-60 minutes until a toothpick comes out clean.