Healthy Banana Bread!

Apparently bananas are now a highly popular fruit... there were none left at the grocery store. I made this banana bread with the last two bananas in the house :( 

Before beginning, make sure to mash your bananas and take the milk and eggs out of the fridge.

To start, melt 1/3 cup coconut oil in the microwave. Then beat the oil with 1/4 cup sugar. Don't worry about incorporation here: the eggs will help bind everything together. Add two eggs. Make sure to beat well here, before adding in the milk and mashed bananas. 

Here, I add in my spices and baking soda, before the flour. Then, make sure not to overmix. If you want, you can throw in a handful (up to a cup) of mix-ins if you have them (I use walnuts sometimes) and transfer to a baking pan once no flour is visible. 

I like to sprinkle cinnamon, sugar, and crushed pecans on the top of my banana bread to elevate its presentation. 

Banana Bread
Ingredients:
⅓ cup melted coconut oil
Scant ⅓ cup sugar
2 eggs
1 cup mashed ripe bananas (about 2 bananas)
¼ cup milk
1 teaspoon baking soda
½ teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon, plus more to swirl on top
1 ¾ cups all-purpose flour

Directions:

Preheat oven to 325 degrees Fahrenheit and grease a 9×5-inch loaf pan.

Melt the coconut oil in the microwave, and mash the bananas in a small bowl.

Mix the oil and sugar together in a large bowl. Add eggs and beat well, then the mashed bananas and milk. 

Next, add the baking soda, vanilla, salt, and cinnamon, and stir. Fold in the flour.

Pour batter into the pan and sprinkle with cinnamon, sugar, and pecans.

Bake for 55 minutes, or until a toothpick inserted into the center comes out clean.