Hayley’s Favorite Banana Bread
Hayley’s Favorite Banana Bread
Yield: 1 loaf
Ingredients
- ⅓ cup avocado oil
- ½ cup maple syrup
- 2 eggs
- 1 ½ cup mashed ripe bananas (about 2 ½ – 3 bananas)
- ¼ cup almond milk (water works if you don’t have this)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½-1 teaspoon ground cinnamon, plus some to swirl on top
- 1 ¾ cups gluten-free or white whole wheat flour (we love King Arthur flour)
- Optional: ½ cup mix-ins like chocolate chips, chopped walnuts, etc
Notes
Hayley’s Tip:
I like to let Olivia sprinkle the cinnamon and swirl it with a butter knife.Instructions
- Preheat oven to 325 degrees Fahrenheit (165 degrees C) and grease a 9×5-inch loaf pan.
- In a large bowl, beat avocado oil and maple syrup together with whisk. Add eggs and beat well, then whisk in mashed bananas and almond milk.
- Add baking soda, vanilla, salt, and cinnamon and whisk to blend. Stir in flour until combined. Lumps are ok! If adding any additional mix-ins, gently fold them in.
- Pour batter into greased loaf pan and sprinkle with cinnamon. For a pretty swirled effect, run the tip of a knife across the batter in a swirl or zig-zag pattern.
- Bake for 55 minutes or until a toothpick inserted into the center comes out clean. (With mix-ins, it will need closer to 60 minutes.) Let bread cool in loaf pan for at least 10 minutes. Once cool, run a butter knife around the edges to loosen the bread from the pan. Carefully transfer loaf to a wire rack to fully cool before slicing.
- Share and enjoy!
