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.
- 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.