Ingredients
500 g (~17.5 oz) peeled overripe bananas (about 5–6 medium bananas; ~2 ½ cups mashed)
¼ cup melted coconut oil or neutral-flavored oil
2 large eggs
1 teaspoon vanilla or banana extract
1 ¾ cups white whole wheat flour (or 1 cup all-purpose + ¾ cup whole wheat flour)
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon cinnamon
½ cup optional mix-ins: chopped walnuts, pecans, raisins, or chocolate chips
Instructions
Preheat the oven and prepare the pan
- Set oven to 325°F (165°C).
- Lightly grease a 9×5-inch loaf pan or 3 mini loaf pans.
Mix wet ingredients
- Mash the bananas and combine with melted oil, eggs, and vanilla extract.
- Optionally, puree in a blender for a smoother texture.
Combine dry ingredients
- In a separate bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
- Fold in optional mix-ins.
Mix and pour
- Gently fold dry ingredients into the banana mixture until just combined.
- Pour batter into prepared pan(s).
Bake and cool
- Bake 60–75 minutes for a full loaf, or 35–40 minutes for mini loaves.
- Check doneness with a toothpick—it should come out clean.
- Cool 10 minutes in pan, then transfer to a wire rack for 15–20 minutes before slicing.
Notes
- Bananas: The browner, the sweeter. Frozen bananas work if fully defrosted; include any extra liquid.
- Flour: White whole wheat flour is preferred, but a mix of all-purpose + whole wheat flour works well.
- Mix-ins: Nuts, raisins, or chocolate chips add flavor but may slightly increase baking time. Chocolate chips will add some sugar, but still less than traditional banana bread.
- Kid-Friendly: Toddlers and kids can help mash, stir, and pour for a fun baking experience.
- Prep Time: 15 min
- Cook Time: 60 min