Ingredients
2-1/4 cups whole wheat flour
1 cup uncooked oatmeal processed to a flour consistency in a blender or food processor
2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
4 extra large eggs at room temperature
2-1/3 cups turbinado or light brown sugar
1 cup walnut oil
4 very large ripe bananas mashed
1/4 cup sour cream or plain yogurt
2 tsp pure vanilla extract
1-1/3 cups toasted chopped walnuts
1/2 cup golden raisins
1/2 cup grated unsweetened coconut
Preparation
Preheat oven to 350 and butter loaf pans. Dust with flour and shake out excess. Sift together the flours, baking soda, spices and salt in a medium bowl. In large bowl of stand mixer, beat eggs & sugar at medium high speed about 10 minutes. Reduce speed to low and add oil in a stream, then bananas, sour cream, and vanilla. Fold in flour mixture, walnuts, raisins and coconut. Pour batter into prepared loaf pan(s) and bake on center rack about 1 hour on convect, or 1-1/4 hours in regular oven, until toothpick inserted in center comes out clean. Cool in pans on a rack about 10 minutes, then turn out right side up and cool completely.
