Last week here in Seattle, we experienced a lot of snow..... So of course everyone went nuts at the grocery store! We buy bananas every week, but the grocery store only had ripe ones left so we went and bought them anyway. I took it upon myself to experiment in the kitchen with them. This recipe was tested by Michael who gave it two thumbs up! It uses whole wheat flour, which when researching the internet, I found most recipes for traditional bannaa bread used refined flour and lots of processed sugar. It's also going to be naturally sweetened with honey. Also, the bread doesn't use any butter (butter isn't bad, it's a great fat, but I wanted to use coconut oil).
-1/3 cup coconut oil
-1/2 cup honey (I buy local honey here in Seattle)
- 2 eggs
- 2 ripe bananas
-1/4 cup almond milk
-1 teaspoon baking soda
-1 teaspoon vanilla extract
-1/2 teaspoon salt
-1/2 teaspoon ground cinnamon
-1 3/4 cups whole wheat flour
1. Preheat ove to 325 degrees and grease loaf pan. I spray mine with coconut oil.
2. In a food mixer (I use a Ninja) combine coconut oil, honey, eggs, bananas and milk. Mix for 30 seconds.
3. Add baking soda, vanilla, salt, cinnamon and flour and mix for one minute.
4. Pour the batter into your loaf pan and sprinkle a pinch of cinnamon on top :) 5. Bake for 55 minutes
6. Let bread cool for 10 minutes then transfer to a wire rack to slice