I love banana bread and have several recipes on rotation when the bananas in my fruit bowl are looking a little drab.

This recipe is super simple. No need for special flour- however you could substitute the flour with a similar one of your choice.

Ingredients

• 1/3 cup melted coconut oil or extra-virgin olive oil or high quality vegetable oil*
• 1/3 cup honey or maple syrup
• 2 eggs
• 2 large ripe bananas
• ¼ cup milk of choice or water
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon, plus more to swirl on top
• 1¾ cups whole wheat flour

Instructions

1. Preheat oven to 165 degrees Celsius and grease a 9×5-inch loaf pan.
2. In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
3. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
4. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon.
5. To make your loaf take on a new dimension try the following:
   
   1. Add chopped walnuts and apple
   2. Add Nutella and swirl through
   3. Add chia for more fibre and protein
6. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.
7. Enjoy!

NOTE: this recipe has been adapted from the glorious food blogger:

http://cookieandkate.com/recipes/