Few things are more satisfying than banana bread. It’s a treat adored year round and, based on years of research, always appreciated by the recipient. I especially enjoy mass consumption of this banana bread because it has white whole wheat flour… is naturally sweetened…moistened with coconut oil instead of butter and pumped with flax seed. Sometimes I make healthy versions of classic treats and they taste truly healthy but this banana bread just tastes like really good banana bread…. consumers would have no idea any healthy ingredients were snuck in except for the little flax seeds that pop up which just gives the bread the texture typically reserved for nuts. Double the recipe, save one loaf for yourself… gift the second loaf and make someone’s day.
- 1/3 cup melted coconut oil
- 0.5 cup maple syrup
- 1 cup mashed ripe bananas (actually measure, roughly 2.5 bananas)
- 0.25 cup milk (I used almond milk)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 0.75 teaspoon salt
- 1 teaspoon cinnamon plus more for top
- 1.75 cup white whole wheat flour
- 0.5 cup flax seed
- Preheat oven to 325 degrees F. Grease a loaf pan (I used baking spray).
- In a large bowl beat oil and maple syrup with a whisk. You don’t want the oil too hot when you add the eggs (scrambled eggs= gross) so let it cool a second before adding the eggs if your oil was hot. Then, add eggs and beat well to combine. Whisk in mashed bananas and milk.
- Add baking soda, vanilla, salt and cinnamon and whisk to combine. Fold in flour barely at all (it will continue to get mixed in when you add the flax seeds). Fold in the flax seed until just combined. Just barely combined- do not fear lumps.
- Pour batter into greased loaf pan. Sprinkle with cinnamon. Using a knife, swirl in cinnamon.
- Bake banana bread for 55-60 minutes. Let cool in loaf pan at least 10 minutes. Ideally, let it cool another 20 after you remove it from the loaf pan but I won’t judge you if you can’t wait that long.
Inspired by CookieandKate