Ingredients
- 1 3/4 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup chopped walnuts hello, omega-3s!
- 1/3 cup virgin coconut oil or extra-virgin olive oil
- 2 large eggs
- 2 large ripe bananas mashed (about 1 cup)
- 1/3 cup honey or pure maple syrup
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (a slightly lower temp due to the honey in the recipe). Grease a 9x5-inch loaf pan with coconut oil or cooking spray, and set aside.
- In a large mixing bowl, whisk together the whole wheat flour, baking soda, and sea salt. Toss in the chopped walnuts.
- In a separate bowl, mix the oil and eggs until well combined. Stir in the mashed bananas, honey or maple syrup, almond milk, and vanilla extract. If your coconut oil solidifies on contact with cold ingredients, you can warm the mixture.
- Combine the wet and dry ingredients gently for a tender crumb. Transfer the mixture to the prepared loaf pan and bake for 55-65 minutes. If the banana bread begins to brown too fast, cover it with foil. Check for the bread's doneness with a toothpick inserted in the center of the loaf. If it comes out clean or with just a few crumbs clinging to it, the bread is done. If it comes out with wet batter on it, it needs more time to bake.
- Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice up your banana bread and DEVOUR!