Coconut oil is a versatile ingredient that can enhance your baking in several ways:

Healthier Fat Source: Coconut oil is a plant-based source of saturated fat, which can be a healthier option compared to butter. It contains medium-chain triglycerides (MCTs) that may offer various health benefits, including improved metabolism and energy levels (Source: A Bountiful Kitchen).
Moisture and Flavor: Using coconut oil in banana bread adds moisture while imparting a subtle coconut flavor that complements the sweetness of ripe bananas (Source: The Spruce Eats).
Dairy-Free Option: Coconut oil is a fantastic alternative for those who are lactose intolerant or following a dairy-free diet (Source: The Spruce Eats).

Here’s what you’ll need to whip up this delicious banana bread:

⅓ cup melted coconut oil
½ cup honey or maple syrup
2 large eggs
1 cup mashed ripe bananas (about 2-3 medium bananas)
¼ cup milk of choice (dairy or non-dairy)
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon
1 ¾ cups whole wheat flour (or all-purpose flour)
Optional: ½ cup mix-ins (chocolate chips, nuts, or dried fruit)

Preheat your oven to 325°F (165°C) and grease a 9x5-inch loaf pan.

In a large bowl, whisk together the melted coconut oil and honey (or maple syrup). Add the eggs, mashed bananas, and milk, mixing until well combined. If your coconut oil solidifies upon contact with cold ingredients, warm the bowl slightly to keep it liquid (Source: Cookie and Kate).

In another bowl, combine the baking soda, vanilla extract, salt, cinnamon, and flour. Gradually add this mixture to the wet ingredients, stirring just until combined. It’s okay if there are some lumps!

If you’re using any mix-ins like chocolate chips or nuts, gently fold them into the batter.

Pour the batter into the prepared loaf pan and sprinkle a little cinnamon on top if desired. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely (Source: Cookie and Kate).

Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with brown spots or even black peels (Source: Half Baked Harvest).
Storage: This banana bread is best enjoyed fresh but can be stored in an airtight container for 2-3 days at room temperature, or longer in the refrigerator. You can also freeze slices for up to three months (Source: Cookie and Kate).

This banana bread recipe with coconut oil is a delightful twist on a classic favorite. It's simple to make, packed with flavor, and offers a healthier alternative to traditional recipes. Whether enjoyed for breakfast, as a snack, or even dessert, this banana bread is sure to become a household favorite. So grab those overripe bananas and get baking!