The SavoryIngredients
- 3 large ripe bananas (spotted brown preferred)
- ⅓ cup (110g) honey or maple syrup
- 2 large eggs, room temperature
- ⅓ cup (80ml) melted coconut oil or butter
- 1 tsp vanilla extract
- 1 ½ cups (190g) whole wheat flour
- 1 tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
Instructions
Preheat and prep
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving overhang on the long sides for easy lifting.
Mash bananas and mix wet ingredients
In a large bowl, mash the bananas with a fork until smooth with a few small lumps remaining. Whisk in the honey, eggs, melted coconut oil, and vanilla until fully combined and glossy.
Combine dry ingredients
In a separate bowl, whisk together the whole wheat flour, baking soda, cinnamon, and salt. Add the dry mixture to the wet bowl and fold gently with a spatula until just combined. Do not overmix a few streaks are fine.
Bake and cool
Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then lift out and cool completely on a wire rack.
Tips & Tricks
- The darker and more spotted the bananas, the sweeter and more fragrant your bread will be. Overripe bananas are the key to natural sweetness without sugar.
- For a dairy-free and vegan version, replace the eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water) and use maple syrup instead of honey.
- Add mix-ins like chopped walnuts, dark chocolate chips, or blueberries after folding the dry ingredients for extra texture and flavor.
- Store leftovers wrapped in parchment at room temperature for up to 3 days, or slice and freeze for up to 3 months.
- If the top is browning too quickly, tent loosely with foil halfway through baking to prevent burning while the center finishes.