< Healthy banana bread

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Yield: 1 loaf

Time: 1 hour 5 minutes

Ingredients

⅓ cup (75 grams) melted coconut oil
½ cup honey (168 grams)
2 eggs
1 cup (225 grams) mashed ripe bananas (about 2 ½ medium or 2 large bananas)
¼ cup (56 grams) milk of choice or water
1 tsp baking soda
1 tsp vanilla extract
½ tsp salt
½ tsp ground cinnamon, plus more to swirl on top
1 ¾ cups (220 grams) whole wheat flour (can use white flour)
Optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…

Preheat oven to 165 degrees Celsius and grease a 9×5-inch loaf pan.
In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. If you’re adding any additional mix-ins, gently fold them in now.
Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty 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 at least 10 minutes. Carefully transfer the loaf to a wire rack to cool before slicing.