Name: Healthy Banana Bread: Moist, Wholesome, and Naturally Sweet
Ingredients: 2 cups mashed very ripe bananas (about 4 large); ½ cup pure maple syrup; ½ cup melted coconut oil (plus extra for greasing the pan); 2 large eggs; 1 teaspoon vanilla extract; 1 cup all-purpose flour, spooned and leveled; ¾ cup whole wheat flour, spooned and leveled; 1 teaspoon baking soda; ½ teaspoon cinnamon; ½ teaspoon sea salt; ¼ teaspoon nutmeg; ½ cup chopped walnuts (optional); 2 tablespoons whole rolled oats

Ingredients

2 cups mashed very ripe bananas (about 4 large)

½ cup pure maple syrup

½ cup melted coconut oil (plus extra for greasing the pan)

2 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour, spooned and leveled

¾ cup whole wheat flour, spooned and leveled

1 teaspoon baking soda

½ teaspoon cinnamon

½ teaspoon sea salt

¼ teaspoon nutmeg

½ cup chopped walnuts (optional)

2 tablespoons whole rolled oats

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Instructions

Preheat the oven: Set to 350°F (175°C) and grease an 8×4 or 9×5-inch loaf pan. Line with parchment paper if desired for easy removal.
Mix wet ingredients: In a large bowl, whisk together the mashed bananas, maple syrup, melted coconut oil, eggs, and vanilla extract until smooth.
Mix dry ingredients: In a medium bowl, combine all-purpose flour, whole wheat flour, baking soda, cinnamon, nutmeg, and salt.
Combine: Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix to avoid a dense loaf.
Add walnuts: Fold in chopped walnuts if using.
Prepare pan: Pour the batter into the prepared pan, smooth the top, and sprinkle with rolled oats.
Bake: Bake for 50–65 minutes. Check at 45 minutes—if the top is golden brown, tent with foil for the remaining baking time. The loaf is done when a toothpick inserted comes out with a few moist crumbs and the top springs back to the touch.
Cool: Let the bread cool slightly before slicing. Serve warm or at room temperature.

Notes

Overripe Bananas: The riper the bananas, the sweeter and more flavorful the loaf will be.
Flour Measurement: For a light, tender loaf, spoon and level flour instead of scooping directly from the bag.
Adjust Baking Time: Oven temperatures vary—start checking at 45 minutes. Use foil if the top browns too quickly.
Storage Tips: Store at room temperature in an airtight container for up to 3 days. Freeze slices individually for up to 3 months for quick breakfasts or snacks.
Variations: Swap walnuts for pecans, dried cranberries, or chocolate chips. Try white whole wheat or a gluten-free flour blend if preferred.