Coconut Banana Bread

• 1 c. Unbleached White Flour
• 1 c. Whole Wheat Flour
• 1/2 c. Kamut Flour
• 1/2 c. Oat Flour
• 1/4 c. Quinoa Flour
• 1/2 c. Unsweetened Coconut
• 1/2 c. Flax seeds ground
• 1/2 tsp Cinnamon
• 1/2 tsp salt
• 4 large eggs (room temp)
• 2 1/3 c. Sugar (Coconut sugar)
• 1 c. Vegetable Oil (coconut oil)
• 3 c. Very ripe mashed bananas
• 1/4 c. creme fraiche (or sour cream or soured cream or buttermilk)
• 1 c. Toasted Walnuts (chopped fine)

1. Preheat oven to 350u0b0F. Butter 2 (9- by 5- by 3-inch) metal loaf pans, then dust with flour, knocking out excess.
2. Or 1 loaf and 1 mini loaf pan
3. Sift together the flours, baking soda, cinnamon, and salt into a bowl, stir in the coconut & flax.
4. Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, creme fraiche, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts gently but thoroughly.
5. Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours. (mini loaves take around 40-45 min
6. Cool loaves in pans on a rack 10 minutes, then turn out onto rack. Turn loaves right side up and cool completely.

flour, whole wheat flour, flour, flour, quinoa flour, unsweetened coconut, ground, cinnamon, salt, eggs, sugar, vegetable oil, bananas, creme fraiche, walnuts

Taken from www.epicurious.com/recipes/member/views/coconut-banana-bread-50145125 (may not work)