This was a good one and my oh my did the house smell heavenly! I am always on the lookout for clean baked goods recipes that don’t include refined flour and processed sugar and this one from COOKIE & Kate fit the bill perfectly. Strangely, banana bread recipes always appear to have a lot of added sugar despite the fact that bananas already add quite a bit of natural sweetness. I often cook up batches of muffins that I can freeze and pull-out for quick lunchbox items but decided to go with the bread loaf recipe this time. You could easily make these into muffins though. After the bread cooled I cut it into slices, wrapped them individually in plastic wrap and put them in a ziploc bag in the freezer. Each night before I go to bed I pull something out for the kid’s lunch boxes the next day.
A huge bonus is that you can whip this all up in one bowl with nothing more than a whisk and a spoon!
- ⅓ cup melted coconut oil
- ½ cup honey or maple syrup
- 2 eggs
- 1 cup mashed bananas (about 2 large bananas)
- ¼ cup milk of choice (I used unsweetened vanilla almond milk)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1¾ cups white whole wheat flour (gluten-free flour will also work)
*optional add-ins: chocolate chips, raisins, chopped walnuts…
- Preheat oven to 325 F and grease a 9×5-inch loaf pan (I’m a big fan of the coconut oil spray that you can get at Trader Joe’s).
- In a large bowl, beat the oil and honey or maple syrup 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. Lumps are totally fine. If you’re adding any additional mix-ins, gently fold them in now.
- Pour the batter into your greased loaf pan and bake for 55 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.