Banana Bread

A healthy, nourishing banana bread that’s perfectly moist with just the right amount of cinnamon (optional). I love having a loaf on hand for an easy breakfast, snack, or something sweet throughout the week.

Prep Time: 10 minutes
Cook Time: 50–60 minutes
Servings: 8–10 slices

Ingredients

• 3 very ripe bananas

• 2 eggs

• ⅓ cup melted coconut oil (you can also sub for nonfat greek yogurt or a good quality butter)

• ½ cup brown sugar

• 1 tsp vanilla

• 1½ cups flour

• 1 tsp baking soda

• ½ tsp salt

• 1 tsp cinnamon (optional)

Directions

1. Preheat oven to 350°F.

2. Mash the bananas.

3. Mix in the eggs, melted coconut oil, brown sugar, and vanilla.

4. In a separate bowl, combine the flour, baking soda, salt, and cinnamon.

5. Gently mix the dry ingredients into the wet ingredients until just combined.

6. Pour into a loaf pan lined with parchment paper or lightly greased with avocado oil. I use a nonstick Caraway pan, so I usually skip this step.

7. Bake for about 40–50 minutes, or until a toothpick inserted in the center comes out clean. If the top starts getting too brown, loosely tent it with foil.

IHG note ♡

The riper the bananas, the better! I love making this when I have a few bananas that are past their prime. It’s simple, cozy, and delicious on its own or warmed up with a little butter. Sometimes I make them into muffins too! Just divide the batter into a muffin tin and start checking them around 18–20 minutes.