- 1/3 cup melted virgin coconut oil
- 1/2 cup honey or pure maple syrup
- 2 eggs
- 1 cup mashed ripe bananas (about 2½ medium or 2 large bananas)
- 1/4 cup milk of choice (or water)
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon, plus more to swirl on top
- 1 3/4 cups white whole wheat flour or regular whole wheat flour
- 1/2 cup mix-ins like chopped nuts, dried fruit, fresh banana slices, or chocolate chips (optional)
- Preheat oven to 325 degrees. Cut a piece of parchment paper to fit the bottom of your loaf pan. Place the parchment in the pan and spray pan with nonstick cooking spray or grease it. (I use a 1-lb size loaf pan, about 8.5x4.5 inches.)
- In a large bowl, whisk the oil and honey together. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies a bit from contact with cold ingredients, just let the bowl rest on top of your stove for a few minutes, or warm it for about 10 seconds in the microwave. Or you can slightly warm the milk before adding and that would help too.) Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Stir in the flour with a mixing spoon, just until combined (some lumps are OK). If you're adding any mix-ins, gently fold them in.
- Pour the batter into your prepared loaf pan and sprinkle up to a 1/2 teaspoon of cinnamon over the top. If you'd like a swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer to a wire rack to cool for 20 minutes before slicing. Store at room temperature for 2 or 3 days, store in the refrigerator for 5-7 days, or slice and freeze for a few months.
To make muffins, divide the batter into 11 lined muffin cups and bake at 325 for about 23 minutes.