When you have some bananas sitting on your kitchen counter and they are just getting more and more brown, why not use them for banana bread. Banana bread is a classic recipe and a brilliant way to those extra bananas which would otherwise head to the trash.
Most of the recipes that I have come across are filled with white flour and sugar, so at the end, it is basically a banana cake. I wanted to try to get a little healthier way of making the banana bread, so I got inspiration from Cookie and Kate and was able to get a very nice version. This bread includes whole wheat flour, oatmeal, coconut oil and is naturally sweetened with honey. So it’s more filling and won’t send your blood sugar levels for a loop.
- 1/3 cup melted Coconut Oil
- 1/3 cup Acacia Honey
- 2 Eggs
- 2 large / 3 small Bananas
- 1/4 cup Almond Milk (or the milk of your choice)
- 1 tsp Baking Soda
- 1 tsp Vanilla Extract
- 1 tsp grounded Cinnamon
- 1/2 tsp Salt
- 1 3/4 cup Whole wheat flour
- 1/2 cup Oatmeal
- 1/2 cup chopped Walnuts.
- Preheat the oven to 165°C (325°F) and grease a loaf pan, or like me cover it with baking paper.
- In a large bowl whisk together the coconut oil and the honey. Add the eggs on at a time, and then add the mashed bananas and the milk.
- Add the baking soda, salt, vanilla and the cinnamon, and whisk to blend. Then stir in the flour and the oatmeal, and lastly the walnuts.
- Pour the dough into the pan and bake for about an hour.
- In stead of walnuts you can use pecans, dried fruit or dark chocolate.
Most of the time I can’t wait for the bread to cool down, and to be honest I like it best a little warm. A slice with almond butter and apples is highly recommended, and butter and a slice of cheese is also perfect.