Healthier Banana Bread
This is a recipe I’ve been making since I was young. I think it is my first recipe I baked something with. I’ve also never once made a change to this recipe because it was perfect just as it was. Yesterday that changed.
I decided to see what would happen if I subbed the vegetable shortening for coconut oil. Much to my surprise it was even better. I have always thought that when making quick breads that they are better the next day. Sometimes to me when they come out of the oven they are a little dry and actually benefit from being made the day before. Coconut oil has changed that thought for me! It was so moist right out of the oven I was shocked.
Delicious banana bread made healthier with coconut oil.
- 1/2 cup coconut oil
- 1 cup sugar
- 2 large eggs
- 2 cups flour
- 1 teaspoon baking soda
- 3 crushed ripe bananas
- 1/4 cup chopped walnuts
- Add the coconut oil and sugar to your mixing bowl. Mix until incorporated.
- Add the eggs. Mix well.
- Add the bananas.
- Add the flour and baking soda. Mix well.
- Stir in the walnuts.
- Grease 1 large bread pan or 3 small ones. Pour the batter into the pans.
- Bake at 350 degrees for 1 hour for the large loaf and about 35 minutes for the smaller ones. A tester will pull out clean when they are done. Remove from pans and let cool.
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