The Best Banana Bread
Yield: 1 loaf
Ingredients
- ⅓ cup avocado oil
- ½ cup maple syrup
- 2 eggs or flax 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 white whole wheat flour whole wheat flour, or gluten-free flour
- Optional: ½ cup mix-ins like chocolate chips chopped nuts, or dried fruit for a little extra flavor and texture.
Notes
Storage: Store any leftover banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze it for longer storage.
Kid Cooking Tip: Younger toddlers love to sprinkle the cinnamon and swirl it with a butter knife.
Instructions
- Preheat oven to 325 degrees Fahrenheit (165 degrees C) and grease a 9x5-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!