Ingredients
Units
Scale
- 1/3 cup melted coconut oil
- 1/2 cup organic maple syrup
- 2 eggs
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1/4 cup skim milk
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 3/4 cups 100% whole wheat flour
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 325 degrees. Spray a 9×5-inch loaf pan with cooking spray.
- In a large bowl, beat the melted coconut oil and maple syrup together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and skim milk.
- Add the baking soda, vanilla, salt, and cinnamon, and whisk to blend. Using a large spoon, stir in the flour until just combined. Gently fold in the nuts.
- Pour the batter into your prepared loaf pan.
- Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the loaf pan for 10 minutes before slicing.
Notes
- You can melt the coconut oil in a small glass bowl in the microwave, about 30 seconds. Keep whisking until ready to mix with the other ingredients.
- Use non-dairy milk to make it dairy-free.
- Use gluten-free flour to make this gluten-free.
- This banana bread can stay on your kitchen counter for a few days. Then you can freeze any leftovers for up to three months.
- Prep Time: 10 min
- Cook Time: 50 min
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size:
- Calories: 436
- Sugar: 21.5 g
- Sodium: 436 mg
- Fat: 20.4 g
- Carbohydrates: 56.2 g
- Protein: 8.1 g
- Cholesterol: 62.2 mg
