Updated: Jun 4
Have you ever found yourself craving a loaf of fresh baked banana bread? That was me the other morning. So I started scrolling through a few of my favorite banana bread recipes - the cinnamon swirl, the crumble topping, the hearty oat (all recipes you can find on my blog)... but nothing really got my taste buds salivating.
Then I decided to bring it back to simple basics, no frills or fancy add ins, just a Quick & Easy Banana Bread to satisfy a that good old fresh baked breakfast bread craving. It brought fond memories of learning to bake bread in the kitchen with my mom and grandma on a cool Fall morning. And YUM. This fresh baked loaf definitely hit the spot! Enjoy a slice plain or with a bit of nut butter. Your taste buds will thank you!
2 large bananas, mashed
1/3 C coconut oil, melted
1/2 C honey
1/4 C unsweetened almond milk (or milk of choice or sub with water)
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. cinnamon
1 & 3/4 C whole wheat flour (or sub with gluten free flour)
Preheat oven to 325 degrees.
In a large mixing bowl combine melted coconut oil and honey with a hand mixer. Add eggs and beat well.
Next add the mashed banana and milk, whisk together using a large fork or standard whisk.
Add baking soda, vanilla and cinnamon and whisk well.
Stir in the flour, mixing with a large spoon until combined (it's okay if it is a bit lumpy).
Pour batter into a greased bread pan (I like to lightly coat mine with coconut oil) and bake on the middle rack for 40min.
After 40min. move the pan to the top rack and cook another 5min.
Remove pan from oven and let the bread cool before removing it from the pan.
Eat and Enjoy!