So I had gotten a bunch of bananas from my dads restaurant vendor, because apparently they were too ripened to use. These are the kind I search for… perfect for baking. This gets me excited. I wanted to keep it really healthy this time around and ditched the refined sugar. I used a small amount of maple syrup (you can sub in honey or any other liquid sweetener you prefer). I also opted to use half whole wheat flour and half regular all purpose flour. You can use all whole wheat if you like or all all purpose flour.
Banana bread: its always a good idea. You will love this recipe. Delicious, hearty and flavor packed without the guilt.
- 1 cup all purpose flour
- 3/4 cup whole wheat flour
- 1/2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1/2 cup coconut oil, melted
- 1/3 cup maple syrup (or honey)
- 1/4 cup milk of choice
- 1 tsp vanilla extract
- 3-4 ripe medium bananas, mashed
- 1/2 cup chopped walnuts
Preheat oven to 325 F. Grease a 9×5 loaf pan.
In a medium bowl, whisk together the flours, cinnamon, baking soda and salt.
In a large bowl, using an electric hand mixer, beat the eggs, oil, maple syrup, milk and vanilla for 2 minutes. Stir in the bananas using a rubber spatula. Then stir in the flour a little at a time. Lastly fold in the walnuts. Transfer mixture to prepared pan. Bake for 50-55 minutes or until a toothpick comes out clean. Allow to cool for 15 minutes prior to slicing.