This delicious Banana Bread is a cinch to make using fresh or frozen bananas. It has an incredibly moist texture and the perfect amount of sweetness to it.
3overripe bananasfresh or frozen, peeled
1/3cupmelted coconut oil
7.5ouncesby weight whole wheat flour (1.5 cups, if measuring)
solid coconut oilfor greasing the pan
Preheat the oven to 350F. Grease an 8x4.5-inch* loaf pan with solid coconut oil.
Place the bananas in a large bowl. If the bananas are frozen, microwave for about 60 seconds, until thawed.
Use a hand mixer to mix the banana, until relatively smooth. No large chunks of banana should remain.
Add the egg, melted coconut oil, and maple syrup. Mix until combined.
Add the cinnamon, baking soda, salt, nutmeg, and cloves, and mix until combined.
Add the whole wheat flour, and mix until no flour streaks remain, but the batter is still lumpy.
Spread the banana mixture into the prepared loaf pan, and bake for 45-50 minutes, until the crust is golden and there's no raw sheen in the cracks of the loaf. If you insert a toothpick into the loaf, it may be a little moist.
Let the banana bread cool completely before slicing. Enjoy!
*I've tested baking this in a larger 9x5, and it doesn't work out as well. It's a lot flatter, and the sides tend to get scorched. It's important to use a smaller pan.This recipe is a riff on Smitten Kitchen's crackly banana bread.