Banana bread is one baked good that can make me feel nostalgic. Growing up, I specifically remember not eating bananas, because I knew my mom would make a loaf of banana bread when they eventually turned brown. And in college, my roommate/bestie was basically Betty Crocker. She would make us a fresh loaf every week. Paired with some Franzia and Greys Anatomy, it was always devoured in one sitting. On one wine down Wednesday, I was inspired to bake my own loaf of banana bread. It came out like absolute shit, but I still remember us eating the whole thing. Since the glory days of college, my baking skills have thankfully increased tremendously. Below you can check out the delicious recipe for one of my favorite, “healthier” versions of banana bread.
**(“healthier”: I swap out the butter and sugar and replace them with coconut oil and honey. Honey is still a simple sugar, but it has a sweeter taste, so you can get away with using less of it in your recipe.)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 3/4 cups of whole wheat flour
- 1 teaspoon vanilla extract
- 1/3 cup coconut oil
- 1/2 cup organic honey
- 2 eggs
- 2 large mashed bananas
- 1/4 cup of regular almond milk
- Preheat your oven to 325 degrees & grease your loaf pan.
- In a medium bowl mash up the bananas.
- In a large bowl mix together the honey and coconut oil. Add in the eggs, milk and vanilla extract and mix throughly. Then add in the mashed bananas (The coconut oil may start to solidify. Place in a warm area for a few minutes or warm it up in the microwave for 8-10 seconds)
- In a medium bowl whisk together the baking soda, salt, cinnamon and lastly add in the flour. Slowly add in the dry ingredients to the wet (its ok if the texture looks a little lumpy).
- Pour the batter into the greased loaf pan and bake for 55 minutes. Use a toothpick or knife to make sure it comes out clean.