Using whole wheat flour, healthy oil and natural sweeteners, this banana bread recipe is much healthier than the traditional options.
⅓ cup melted coconut oil or extra-virgin olive oil or high quality vegetable oil*
½ cup honey or maple syrup
1 cup mashed ripe bananas (about 2½ medium or 2 large bananas)
¼ cup milk of choice or water
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon, plus more to swirl on top
1¾ cups white whole wheat flour or regular whole wheat flour
Optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices...
Preheat oven to 325 degrees Fahrenheit and grease a 9×5-inch loaf pan.
In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you're adding any additional mix-ins, gently fold them in now.
Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.