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Prep Time10 Mins
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Cook Time60 Mins
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Serving10
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This healthy banana bread is moist, fluffy, and infused with the rich flavor of coconut oil. It’s an easy and delicious way to use overripe bananas while maintaining a nutritious profile!
Ingredients
Directions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with coconut oil or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas with a fork until smooth. Make sure to leave no large lumps for a better texture.
Add the melted coconut oil, honey (or maple syrup), eggs, and vanilla extract to the mashed bananas. Mix well until combined.
In a separate bowl, whisk together the whole wheat flour, baking soda, salt, and cinnamon.
Gradually stir the dry ingredients into the wet ingredients. Mix until just combined; do not overmix. If desired, fold in chopped walnuts or pecans.
Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the banana bread to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
Conclusion
Tips:Store leftover banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for a week. You can also slice and freeze it for longer storage; simply reheat in the toaster or microwave.Enjoy a slice of this healthy banana bread for breakfast or as a delightful snack throughout the day!
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