Banana Bread

We always seem to have over-ripe bananas and this is a super easy thing to always have on hand for breakfasts, snacks, to bring to friends who just had a babies, or a friend who hosted your child for a four hour play date and gave you a glorious break in your day… It’s healthy enough that we are okay giving it the name banana bread instead of banana cake. Maybe even double the recipe and throw one on your freezer- you won’t regret it 💫

Healthy(ish) Banana Bread
Adapted from Smitten Kitchen

3 ripe bananas
1 large egg
1/3 cup coconut oil, melted
1/3 cup light brown sugar
1/3 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon table salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves
1 1/2 cups white or whole-wheat flour

Preheat your oven to 350°F and butter a 9×5-inch loaf pan.

In the bottom of a large bowl, mash bananas until only a few lumps remain. Whisk in egg, then oil, brown sugar, syrup and vanilla extract. Sprinkle baking soda, salt, cinnamon, nutmeg and cloves over mixture and stir until combined. Stir in flour until just combined.

Pour mixture into prepared pan and bake until a tester comes out clean, about 40 to 50 minutes. Cool loaf in pan on rack.