I LOVE banana bread -- homemade is even better! It's the best when it's warm, fresh out of the oven. Yummmmm....
1/2 c. melted coconut oil or extra-virgin olive oil
1/2 c. honey or maple syrup or agave syrup
2 eggs (preferably local and fresh)
1 c. mashed ripe bananas (about 2 large bananas) -- I freeze my almost mushy bananas
and just thaw it before throwing it in the recipe. Works great!
1/4 c. milk of choice or water
1 teaspoon baking soda
1 teaspoon organic vanilla extract
1/2 teaspoon himalayan sea salt
1-2 drops cinnamon bark essential oil (only pure ones, especially for cooking!)
1 & 3/4 c. unbleached, unenriched whole wheat flour or Einkorn (an ancient grain I wrote about here)
Optional: 1/2 c. mix-ins like chopped nuts, chocolate chips (my favorites),
chopped dried fruit, fresh banana slices, etc...
Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease 9x5 inch loaf pan
In a large bowl, beat the oil & honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk.
Add the baking soda, vanilla, salt, and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in flour, just until combined. Some lumps are okay! Gently fold in mix-ins as desired now.
Pour batter into a greased loaf pan (I grease with this spray cooking coconut oil).
Bake for 55-60 minutes (less without mix-ins, more with mix-ins is my experience). Let the bread cool in the loaf pan for 10 minutes, then transfer to a wire rack to cool for 20 minutes before slicing.
Then enjoy! Yummm. :)