Banana Bread

banana bread

Ingredients

• 2 cups (260g) all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon kosher salt

• 2 teaspoons cinnamon

• ¼ teaspoon ground nutmeg

• 1 cup (200g) dark brown sugar

• ½ cup melted and slightly cooled virgin coconut oil

• 2 large eggs

• 1-¾ cups very ripe mashed banana (from about 4 bananas)

• 2 teaspoons vanilla extract

• ½ cup toasted and coarsely chopped walnuts or macadamia nuts

• ½ cup coarsely chopped semisweet chocolate or semisweet chocolate chips

• 3 tablespoons turbinado sugar

A Few Notes:

• You can sub vegetable oil for the coconut oil

• You can skip the mix-ins, or substitute with the ones you like best!

Pairs Well With:

This makes a rich, moist, & flavorful loaf of banana bread with toasted nuts and dark chocolate mixed in. It features a crunchy/crackly lid from some turbinado sugar sprinkled on the top.

the how-to

Preheat the oven to 350 degrees F and grease a 9x5” (6 cup) loaf pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, kosher salt, cinnamon, and nutmeg. 

In a large bowl, whisk together the melted coconut oil and brown sugar until combined. Add the eggs and whisk until smooth. Whisk in the mashed banana and vanilla extract. Add the dry ingredients and stir with a rubber spatula until no streaks of flour remain. Fold in your mix-ins (optional).

Pour the batter into your prepared loaf pan and smooth the top. Sprinkle the turbinado sugar evenly over the top of the batter. Bake for 55-65 minutes, or until a tester inserted in the center comes out with moist crumbs.

Let the loaf cool completely in the pan on a wire rack before slicing.

Keeps for up to 5 days out on the counter. Store in the pan, with a sheet of plastic wrap draped over the top. This one’s even better the second day.