Updated: Sep 29
The other morning I woke up to a beautiful Fall day! It was sunny, blue sky beaming with a hint of crisp cool Autumn in the air, leaves swirling in color falling to the ground from a subtle breeze running through the trees branches. I found myself craving fresh baked bread! And not just any bread - banana bread! So I started to scroll through a few of my faves - the cinnamon swirl, the crumble topping, the hearty oat (all recipes archived in my blog)... but nothing quite spoke to me.
Then I decided to bring it back to simple basics, no frills or add ins, just a Quick and Easy Banana Bread to satisfy a good old fresh baked bread craving and bring me back to those fond memories of learning to bake bread in the kitchen with my mom and grandma on a cool Fall morning. I have to say this tasty loaf did the trick - and it was just as tasty the next few days!
Enjoy it plain, with some coconut butter, or spread a bit of your favorite creamy nut butter on a slice for a rich and creamy protein boost!
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!