We’re big fans of banana bread around this house, and when you have an overabundance of bananas that turn ripe awfully fast, Banana Bread is usually one of the first few things that come to mind.
So are banana muffins though – how can we forget?
My younger son doesn’t like ANY chocolate in his banana muffins, so when we made this bread he was SO excited – you would have thought it was Christmas… his eyes lit up when I mentioned we made it for him.
Usually the regular recipes of Banana Bread are loaded with sugar – cutting back on sugar isn’t difficult but can be when you are making baked items. I prefer to rely on Raw Honey as a substitute, and this bread turned out terrific!
The recipe makes one very large loaf .. and it won’t last long around your house – I can guarantee it!
- 1/3 C. melted coconut oil
- 1/2 C. raw honey (you can also use maple syrup instead)
- 2 eggs
- 2 large bananas, ripe and mashed
- 1/4 C. milk (we used raw)
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 1/4 C. organic, whole wheat flour
- 1/2 C. organic, all purpose unbleached flour
- 2 drops Nutmeg Essential Oil (we use Young Living)
- Optional: Mix-ins like chocolate chips, nuts, raisins, dried fresh fruit
- Preheat the oven to 325 - grease a 9x5 loaf pan.
- In your KitchenAid, beat the coconut oil & honey together, along with the egg, bananas, milk and nutmeg until well blended.
- Add the baking soda, vanilla, and cinnamon, then blend in flour just until moistened.
- Pour the batter into the baking dish and (if you would like) sprinkle with cinnamon - bake for 55-60 minutes or until a toothpick or knife inserted in the crack on the top comes out clean.
- Let the bread cool IN the dish for 15-20 minutes, then gently remove and finish cooling on a wire rack before you begin to slice.
- You may replace the eggs with flax eggs if you wish.