A classic family favorite comfort food prepared with healthy ingredients that are organic where available and high quality. Photo features pecans and cocoa chips as the add-ins and topping.
Prep Time10 minutesmins
Cook Time1 hourhr
Cooling30 minutesmins
Total Time1 hourhr40 minutesmins
Course: Dessert, Snack
Cuisine: American
Keyword: bread, healthy, quick bread
Servings: 10
Calories: 250kcal
Equipment
1 Hand Whisk or Electric Mixer
1 large bowl
1 Scale (If using grams instead of measuring cups)
1 Rubber Spatula
1 Measuring Cups & Spoons
1 9" x 5" Loaf pan
1 Wire rack
2 Small bowls for mashing bananas and combining dry ingredients
Ingredients
⅓cupCoconut Oil, melted
½cuphoney (168 grams)High quality. Local is best.
2eggs
1cupBanana, mashed (225 grams)¾ very ripe (brown) and ¼ mid ripe (not green)
¼cupalmond milkI prefer to use an almond milk with as few ingredients as possible (Simply Almond and Malk are good options). I don't recommend other non-dairy milks for this recipe.
1tspVanilla Extract
½tsp Himalayan Salt
½tspCinnamon
1¾cups King Arthur White Whole Wheat Flour (220 grams)I have substituted Whole Wheat Flour and the finished bread is much darker in color.
½cupAdd-ins: Pecans, chocolate chips (cacao), raisins, walnuts, sliced bananas and/or cranberries. Add just a single ingredient or combination for ½ cup total.
1tspBaking Soda
Instructions
Preheat oven 350 °F
In a large bowl add melted coconut oil and honey, whisk together until combined.
Add eggs and vanilla extract. Beat well with whisk.
In a separate bowl mash the bananas then add to the main bowl. Whisk together until combined.
In a separate bowl sift together dry ingredients (flour, salt cinnamon and baking soda)
Fold the dry ingredients in to the wet mix of the main bowl.
Add in your "add ins" and gentle stir into mix.
Pour into 9" x 5" loaf pan that has been "greased" with coconut oil and dusted lightly with flour.
Optional: Sprinkle top with ½ tsp cinnamon, and top with additional add-ins. Using a knife to "swirl" the toppings.
Bake 60 minutes or until tester comes out clean after inserted into middle of loaf.
Allow bread to cool in the loaf pan for at least 10 minutes.
Turn out onto a wire rack to cool completely before cutting. NOTE: this bread is very moist, so if cut prior to cooling the bread may not hold shape when sliced.
Once cooled slice and enjoy!
Store on the counter for 3-4 days, refrigerator for a week or in the freezer for 3 months.