Baker’s Best Banana Bread


The smell of bread baking in the oven is forever one of my favorite smells.  Growing up, there was always something baking in Mom’s kitchen.  From oatmeal raisin cookies to a warm, gooey apple pie, there was always a chance to satisfy those sweet tooth cravings.

I strive to fill my kitchen with the scent of sweet baking goodness at least once a week.  I find the process of making something from scratch with my own two hands so satisfying and stress-relieving, and my husband definitely reaps the benefits of this therapy.

This banana bread is sure to please and is a healthier option for when that sugar craving kicks in, but surely does not lack in the tastiness of a traditional, butter-drenched baked good.  The key to this recipe is not to over-baked the bread, as it is easy to dry-out, and to be certainly not to over-mix the batter.

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  • 2 cups of organic whole wheat flour
  • 1/2 cup of organic cane sugar
  • 3/4 tsp baking soda
  • pinch of salt
  • 3 ripe, brown-spotted bananas
  • 3 tbsp organic coconut oil
  • 2 large eggs, lightly beaten
  • 1 tsp vanilla extract


  • Preheat oven to 350 degrees and grease a 9×5 loaf pan.
  • In a large bowl, whisk together flour, sugar, baking soda and salt, and set aside.
  • In a medium bowl, mash bananas until wet and coarsely pureed.  Stir in coconut oil, eggs and vanilla extract until just blended.
  • Fold the banana mixture into the dry ingredients with a rubber spatula until just blended.  Do not over-mix!
  • Place the bread in the oven and bake for 40-45 minutes.  Remove from the oven after 35 minutes and check the middle with a toothpick.  Place back in oven and check loaf every 3-4 minutes with a toothpick until it comes out clean.
  • Let the bread cool in the pan for at least 5 minutes, then transfer to a wire cooling rack.  Serve warm or at room-temperature.



4 comments on “Baker’s Best Banana Bread”

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