Description
A tender and flavorful banana bread, perfect for breakfast or as a delightful snack, especially in the fall.
Ingredients
- 3 ripe bananas
- 1/3 cup melted coconut oil
- 1/2 cup sugar
- 1 large egg, beaten (or a flax egg for a vegan option)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 teaspoon ground cinnamon (optional)
- 1 ½ cups all-purpose flour
- 1/2 cup chopped nuts (walnuts, pecans, or leave them out if preferred)
Instructions
- Preheat your oven to 350°F (175°C).
- Mash the ripe bananas with a fork in a large mixing bowl until smooth.
- Add melted coconut oil, beaten egg, sugar, and vanilla extract to the bananas. Stir to combine.
- Whisk together baking soda, salt, cinnamon, and flour in a separate bowl.
- Fold the dry ingredients into the banana mixture until just combined.
- Add chopped nuts if using and distribute evenly in the batter.
- Pour the batter into a greased loaf pan, spreading it out evenly.
- Bake for 50 to 60 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Store in an airtight container for up to 3 days at room temperature or up to a week in the fridge. Freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American