Whole-Wheat Banana Bread

Does anyone else secretly buy bananas in hopes that they won't be finished so that they can be used to make banana bread? Phew. Because I do.

This version only uses half the amount of sugar as most recipes. I also use coconut oil which is considered a "healthy" fat.

Enjoy this better-for-you, treat! I promise, it's yummy and does NOT taste like cardboard. ;)

Whole-Wheat Banana Bread

3 whole bananas (gone too far)
1/3 cup melted Coconut oil
1/2 cup Coconut sugar, honey or unrefined sugar
1 teaspoon Vanilla extract
2 eggs
1/4 cup Almond milk, or milk of choice
1 3/4 cup Whole-Wheat pastry flour, or regular whole-wheat flour
1/2 teaspoon Salt
1 teaspoon Baking soda

Directions:

Preheat the oven to 325 degrees F and grease a 9 by 5 inch loaf pan.

In a large bowl, mash the bananas using a fork. Mix in the coconut oil, sugar or honey, vanilla, eggs and almond milk.

Using a wooden spoon, gently mix in the flour, salt and baking soda. Mix just until combined. Pour into greased 9 by 5 inch loaf pan. I like to add a sprinkle of sugar (of choice) on top of the batter. This gives it a nice, sweet crust.

Bake for about 55 minutes. Test with a toothpick - it should come out clean. Also, if you feel like the loaf is browning too much, tent with foil for the last 10-15 minutes of baking.

Let the loaf cool in the pan for 10 minutes. Then turn out on a wire rack. Let it cool a little before slicing so it doesn't fall apart. I like to cool for 10-15 minutes. Then very carefully slice with a sharp knife. This way you get warm banana bread. Cool completely if that is your jam ;)

Note: Adapted from PEDGI from allrecipes.