Sometimes, Baked Goods
I’m not usually one for sweets, but this banana bread hits the spot for me on many levels, and all depending on my mood. My favorite blend has been with dark chocolate chips (make sure to sprinkle a few on top!). But I also really enjoy it without any add-ins. I’ve had several requests lately from friends for this recipe so I wanted to provide it here on the site for the rest of you. 🙂 Plus, with our current situation concerning COVID-19, a new baked good recipe should serve us all well! Happy baking!
As Always, About the Ingredients
So I usually am not a stickler about many ingredients, but please, please listen to me on this one. The darker the banana the better the banana bread!! It should be so soft that to smash it with a fork should be hardly any effort. See the soupy banana mix below? That’s what we’re aiming for.
A little more on the ingredients: First, my recipe is a little different than most and calls for four very ripe bananas. Second, is the coconut oil. Yes, butter works too, but I like a crispier crust to my bread, and I have found coconut oil to be wonderful to work with. Next, would be the add-ins. Chocolate chips? Go for it. Nuts? Absolutely. Both? Extra yum! Something different? Let me know??
Is It Breakfast or Dessert?
If you’ve been following along, you’ll realize that this is the first recipe I’ve posted that could verge on the edge of a dessert. I’m not usually one for desserts, or baking. It’s usually too precise, and the science of it limits my ability for me to make things in a carefree manner. For now, it’s still categorized as breakfast, because my love for breakfast goes beyond the morning hours. I can legitimately eat breakfast anytime of day. If you aren’t the same way, I’m not sure we can be friends. 😉
This super moist banana bread is easy to make and will have friends and family asking for a second slice!
- 2 tsp Coconut Oil, NOT melted
- 2 tsp Coconut Oil, melted and cooled
- 4 Medium Bananas, very brown
- 1 Egg
- 1/4 cup Maple Syrup
- 1/3 cup Sugar
- 1 3/4 cup Whole Wheat Pastry Flour
- 1 tsp Milk
- 1 tsp Pure Vanilla Extract
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 tsp Cinnamon
Preheat oven to 350 degrees. Use unmelted coconut oil to grease loaf pan.
Melt and let cool 2 tsp coconut oil. In a medium bowl, mash bananas, then whisk in egg, milk, vanilla, maple syrup, sugar, and cooled oil.
Sprinkle in flour, baking soda, salt, and cinnamon to mixture. Gently fold in until mostly wet. TIP: Let sit for ~5min to help flour to naturally absorb wet ingredients.
Pour into greased pan. Bake for 50-60 minutes or until inserted knife/toothpick comes out clean.
Allow to cool on a rack for 10 minutes before trying to remove from pan or slicing.