What better way to go into the Holidays than with a healthy, delicious Cinnamon Banana Bread recipe? Other than Helena’s Brown Butter Chocolate Chip Cookies, nothing. If you’re looking for a simple way to impress a group of people or just a way to get rid of those old bananas that you said you’d eat, this recipe will be sure to make you, and your stomach happy. In no time you’ll have the most perfectly delicious banana bread, so turn on your favorite Christmas movie and follow this recipe to get into the Holiday spirit.
Ingredients:
- ⅓ cup melted extra-virgin olive oil (anything but avocado and grapeseed oil works for this)
- ½ cup maple syrup
- 2 eggs
- 1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)
- ¼ cup milk of choice
- 1 teaspoon baking soda (NOT baking powder; they aren’t the same!)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon, plus more to swirl on top
- 1 ¾ cups whole wheat flour
- (Optional toppings: any nuts, fruit, or chocolate)
Directions:
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a loaf pan using any type of oil you have on hand. Make sure the pan measures close to 9×5.
In a large bowl, whisk together the oil and honey. Incorporate the eggs and beat thoroughly, then blend in the mashed bananas and milk. If your coconut oil solidifies upon contact with cold ingredients, allow the bowl to rest in a warm spot for a few minutes or briefly warm it for about 10 seconds in the microwave.
Add the baking soda, vanilla, salt, and cinnamon to the mixture, whisking until well blended. Finally, switch to a large spoon and gently stir in the flour until combined, (some lumps are perfectly fine). If you’re including extra mix-ins, delicately fold them in at this stage.
Transfer the batter to the pre-greased loaf pan and lightly sprinkle cinnamon. This is also a good time to throw some of your toppings of choice on top (just be careful to not add a lot, so it doesn’t burn). For an aesthetically pleasing swirled effect, use the tip of a knife to create a zig-zag pattern on the batter.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center emerges clean. Remember that if you haven’t added any mix-ins, the bread may be done around 55 minutes; however, if mix-ins are included, it might require closer to 60 minutes. Allow the bread to cool in the loaf pan for at least 10 minutes, and if necessary, run a butter knife around the edges to loosen it. Carefully transfer the loaf to a wire rack for further cooling before slicing.
