There-Is-Really-Nothing-Wrong-With-This Banana Bread

Hello breakfast!

I love banana bread. Mind you, it's basically a cookie in loaf form, but calling it "bread" has always made it sound less threatening and nutritious. It's usually loaded with butter, sugar, and white flour. Not that I don't love these things, but I turned 46 last year, and it's time to start paying more attention to the things (and the amount of things) I consume.
So, I have succeeded in creating an amazing version of my favorite bread which IS HONESTLY GOOD FOR YOU! My recipe is packed with fiber, protein, and whole wheat. It does have sugar and fats, but nothing refined or unnatural. Keep an open mind when you read the ingredients. I am as skeptical as the next person, and my fear was that it would end up dry and bland like so many other healthy foods. I promise you that the effort and risk, in this case, will yield a loaf that you will love. And anyone that tastes it will have no idea that it isn't evil. I've made some brief notes on a few of the ingredients below the recipe if you aren't terribly familiar with them. Now hide the bananas from the kids so they can get nice and brown, get out the mixer, and get to work!

You will need:

2 Tablespoons raw Chia Seeds*
Oil for pan
1⅓ cups whole wheat flour
¾ teaspoon salt
½ teaspoon baking soda
¼ teaspoon baking powder
5 Tablespoons unrefined coconut oil (room temperature)**
½ cup sugar (evaporated cane juice or organic sugar is best)
1 cup (one or two) super-ripe bananas, mashed
½ cup coarsely chopped walnuts (or your favorite nuts)

Move your rack to the bottom third of the oven and preheat to 350°. Lightly spray or oil an 8x4 (6 cup) loaf pan. In a small bowl, combine the Chia seeds with 7 Tablespoons of water and stir. Let this rest for about 10-15 minutes while you are assembling the other ingredients.
In another bowl, whisk together the flour, salt, baking soda, and baking powder until mixed well. Set aside.
In another large mixing bowl, beat the coconut oil (if it is too hard, soften it in the microwave for about 12 seconds) and the sugar with a mixer until thoroughly combined, about 2 minutes. Gradually add the flour mixture and continue to beat until it has reached the consistency of brown sugar. Add the hydrated Chia seeds (they should be smooth and gelatinous) and continue until incorporated into the mix. Gently fold in the mashed banana and the nuts just until combined. Do not overwork the batter. Scrape the batter into the oiled pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, about 50 minutes or so. Let cool in the pan for about 10 minutes before attempting to unmold, then let the bread cool down on a plate or rack before serving. Enjoy!!

*You all know how I feel about Chia seeds. I eat them every day, in everything. In this recipe, they are used as an egg substitute, and they fill that role brilliantly. They are packed with protein, fiber, and Omega-3s. And a little goes a very long way, so don't be turned off by the price. If you are a Costco member, look for Nutiva brand seeds. The price is incredible, and the product is equally great.

**The benefits of unrefined coconut oil are touted everywhere, and here, it takes the place of butter. I won't bore you with the details (Google it!), but bite the bullet and get some! Again, Costco sells Nutiva coconut oil at a really good price.