Banana Bread Recipe

Prep time


Cook time


Serves 8

305 Calories, 45.7g Carbohydrates, 5.9g Protein, 11.3g Fat


  • 1/3 cup (75g) melted coconut oil
  • ½ cup (168g) honey
  • 2 eggs
  • 1 cup (225g) mashed ripe bananas (about 2 ½ medium or 2 large)
  • ¼ cup (56g) milk
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • 1 ¾ cups (220g) whole wheat flour


  1. Preheat oven to 165 degrees Celsius and grease a 9×5 inch loaf ban.
  2. In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk.
  3. Add the baking soda, vanilla, salt and cinnamon and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
  4. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirl effect, run the tip of a knife across the batter in a zig-zag pattern.
  5. Bake for 55 to 60 minutes, or until a toothpick inserted into the centre comes out clean (typically, if I haven’t added any mix in’s it needs closer to 60 minutes). Let the bread cool in the loaf pan for at least 10 minutes. You may need to run a butter knife around the edges to loosen the bread from the pan. Carefully transfer the loaf to a wire rack to cool before slicing.

Optional – add ½ cup of mix-in’s like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices etc.

Full details of this recipe can be found here: