Coconut oil is a fantastic alternative to butter in baking for several reasons:

Healthier Fat: Coconut oil is a plant-based source of saturated fat that is often considered healthier than butter. It can help create a lighter texture in baked goods while adding a subtle coconut flavor.
Dairy-Free Option: For those who are lactose intolerant or following a dairy-free diet, coconut oil is an excellent substitute that doesn't compromise the taste or texture of the bread.
Easy to Use: Coconut oil can be melted and mixed easily into batters, making it a convenient addition to your baking routine.

To make this delicious banana bread, you will need:

⅓ cup melted coconut oil
½ cup honey or maple syrup
2 large eggs
1 cup mashed ripe bananas (about 2 to 3 medium bananas)
¼ cup milk (dairy or non-dairy)
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
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 mixing bowl, whisk together the melted coconut oil and honey (or maple syrup). Add the eggs and mix well, then incorporate the mashed bananas and milk. If your coconut oil solidifies when mixed with cold ingredients, warm the mixture slightly.

Add the baking soda, vanilla extract, salt, and cinnamon to the wet mixture. Stir to combine. Then, gradually add the flour, mixing until just combined. Avoid over-mixing; some lumps are perfectly fine.

If you want to enhance your banana bread, fold in any optional mix-ins like chocolate chips or nuts at this stage.

Pour the batter into the prepared loaf pan. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

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 skin.
Measure Flour Correctly: Use the "spoon and swoop" method to avoid packing flour into your measuring cup, which can lead to dense bread.
Experiment with Flours: You can substitute whole wheat flour with all-purpose flour or gluten-free flour blends if desired.

Coconut oil can be a healthier option compared to butter, especially when used in moderation. It contains medium-chain triglycerides (MCTs), which may offer various health benefits, including improved metabolism.

When using coconut oil as a substitute for butter, it should be melted for incorporation into batters. However, if you're replacing butter in a recipe that calls for it to be solid, you can use solid coconut oil directly.

Store your banana bread at room temperature for up to three days. For longer storage, wrap it tightly and freeze it for up to three months. Thaw slices as needed for a quick snack or breakfast.

This banana bread recipe with coconut oil is not only simple but also a delicious way to enjoy a classic treat while making it healthier. With its moist texture and rich flavor, it's perfect for breakfast, snacks, or dessert. Give it a try, and enjoy the delightful aroma that fills your kitchen as it bakes!