Ingredients:
- 3-4 very ripe bananas (about 1 1/2 cups mashed)
- 1/3 cup honey or maple syrup
- 1/4 cup melted coconut oil or olive oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped nuts (optional) (walnuts, pecans, almonds)
- 1/2 cup add-ins (optional) (chocolate chips, dried fruit, shredded coconut)
Instructions:
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with cooking spray or line it with parchment paper.
- Mash the bananas: In a large bowl, mash the bananas until very smooth.
- Mix wet ingredients: Add honey or maple syrup, melted oil, eggs, and vanilla extract to the mashed bananas and whisk until well combined.
- Combine dry ingredients: In a separate medium bowl, whisk together the whole wheat flour, baking soda, cinnamon, and salt.
- Combine batter: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Don’t overmix.
- Fold in additions: If using nuts or other add-ins, gently fold them into the batter.
- Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and enjoy: Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Customization Tips:
- Sweetener: Adjust the amount of honey/maple syrup to your taste.
- Gluten-free: Substitute the whole wheat flour with gluten-free 1:1 baking flour.
- Vegan: Use flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water for each egg) and maple syrup instead of honey.
- Spices: Add a pinch of nutmeg, ginger, or cardamom for extra flavor.
Storage:
- Homemade banana bread stays fresh for 3-4 days at room temperature in an airtight container.
- You can also freeze slices for longer storage.
