Ingredients
- 75 g melted coconut oil (or extra-virgin olive oil / high-quality vegetable oil)*
- 168 g honey (or 155 g maple syrup)
- 2 eggs
- 225 g mashed ripe bananas (about 2½ medium or 2 large bananas)
- 56 ml milk (or water)
- 5 g baking soda
- 5 ml vanilla extract
- 2.5 g salt
- 1.3 g ground cinnamon, plus extra for swirling on top
- 220 g white whole wheat flour (or regular whole wheat flour)**
- (Optional: ½ cup of your favorite mix-ins such as chopped walnuts, pecans, chocolate chips, raisins, dried fruit, or extra banana slices)
Instructions
- Preheat your oven to 165°C. Grease a 9×5-inch (23×13 cm) loaf pan.
- In a large bowl, whisk together the melted oil and honey. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If using coconut oil and it solidifies on contact with cooler ingredients, let the bowl rest in a warm spot for a few minutes.)
- Add the baking soda, vanilla extract, salt, and ground cinnamon. Whisk to blend, then stir in the flour with a large spoon just until combined. Some lumps are fine. If you’re using any mix-ins, fold them in gently now.
- Pour the batter into your greased loaf pan. Lightly sprinkle extra cinnamon on top, and—for a pretty swirled effect—drag a knife through the batter in a zig-zag pattern.
- Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for at least 10 minutes. Run a butter knife around the edges if needed, then carefully transfer the loaf to a wire rack to cool completely before slicing.
Notes
This healthy banana bread recipe yields one loaf (about 10 slices). Enjoy it as a comforting snack or a wholesome breakfast treat. *Oil options: Coconut oil brings a subtle tropical note, while olive oil adds a hint of fruitiness. **Flour alternatives: You may substitute with all-purpose, whole wheat pastry, spelt, or gluten-free flour blends.