I have a confession. I’m a dessert addict. Which means I’m always on the prowl for healthy(ish) sweets that I can devour without guilt. And if they’re easy to make, it’s a big bonus. This banana bread recipe is made with coconut oil instead of butter. It’s also a one bowl recipe. So, win-win?
Ripe bananas, a smattering of salt, a drizzle of honey, and a generous handful of walnuts – and you have a moist, golden and nutty banana bread. It’s the stuff of dreams.
You can swap the honey for maple syrup as called for in the original recipe by Smitten Kitchen. If you’re not into walnuts, swap it out for 1/4 cup uncooked millets. It’ll add a pleasant crackle, I’m told. Having said that, banana bread without walnuts is completely nuts in my opinion 🙂
If you want to take it a step further in the health department, switch half the white flour for whole wheat flour. I didn’t have any to hand, but I’d definitely try it next time. Please spoon the flour into the measuring cup as opposed to scooping it out of the bag. And don’t pack the flour in too tightly. This will ensure you have the right quantity of flour.
As always, if you make it, pretty please tag me and use the #pantryhalffull hashtag 🙂
Easy Banana Bread
Moist, one-bowl banana bread studded with crunchy walnuts.
- 3 ripe bananas
- 1 egg
- 1/3 cup melted coconut oil
- 1/3 cup light brown sugar
- 1/4 cup honey (or maple syrup)
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp table salt
- 1 1/2 cups white flour (or a mixture of white and whole wheat flour)
- 1/2 cup walnuts, chopped coarsely (or 1/4 cup uncooked millet)
Preheat your oven to 180°C (350°F).
Butter a 9×5-inch loaf pan. I used a nonstick pan so I skipped this step.
In a large bowl, mash bananas with the back of a fork until smooth but with a few tiny lumps remaining.
Whisk in egg, then coconut oil, brown sugar, honey, and vanilla extract.
Add baking soda and salt and give it a quick stir.
Whisk in flour(s) until just combined and finally fold in the chopped walnuts (or uncooked millet).
Pour batter into the prepared loaf pan and bake until a tester comes out clean, about 45 minutes.
Cool loaf in pan, on a rack. Serve warm or cold.
Optional serving suggestion: If you're feeling naughty, cut thick slices of banana bread and toast it with a little butter on a grill (I used my George Foreman). Serve with cold milk.
Banana bread keeps well at room temperature for up to 1 week. Alternatively, you can freeze the slices (wrapped in cling film) for a month or more.