Description
This moist and naturally sweetened banana bread features ripe bananas, whole wheat flour, and coconut oil, making it a perfect breakfast or snack option. Customize it with nuts or chocolate chips for extra flavor and texture.
Ingredients
Scale
- 3 ripe bananas, mashed
- 1/3 cup melted coconut oil
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups whole wheat flour
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup dark chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, mash the ripe bananas until smooth, leaving a few small chunks for texture if desired.
- Add the melted coconut oil to the mashed bananas, ensuring its not too hot.
- Stir in the honey or maple syrup for sweetness.
- Crack in the eggs and add the vanilla extract. Whisk until well combined.
- In a separate bowl, mix the dry ingredients: baking soda, salt, ground cinnamon, and whole wheat flour.
- Gradually add the dry ingredients to the wet ingredients, stirring gently to avoid overmixing.
- If using, fold in the chopped nuts or chocolate chips.
- Grease a 9×5-inch loaf pan with coconut oil or line it with parchment paper.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice into thick pieces and serve plain or with your favorite spread.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- For longer storage, freeze slices for up to 3 months, wrapped tightly in plastic wrap and placed in a freezer bag.
- Thaw frozen slices at room temperature or toast them for a quick warm-up.
- Prep Time: 15 minutes
- Cook Time: 60 minutes