JL’s Banana Bread

Who doesn’t love a bit of toasty banana bread straight out of the oven? Try my “healthified” version of this much-loved classic, minus all the refined sugar and preservatives you find in the usual store-bought or cafe varieties. Perfect as a mid-morning or afternoon snack, this loaf NEVER lasts long in my house!



  • ⅓ cup melted coconut oil
  • ½ cup honey or maple syrup
  • 2 eggs
  • 2 ½ medium or 2 large bananas, mashed
  • ¼ cup milk of choice (I use almond milk)
  • 1 teaspoon baking soda (NOT baking powder; they aren’t the same!)
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon, plus more to sprinkle on top
  • 1 ¾ cups wholemeal flour
  • Optional: ½ cup mix-ins such as chopped walnuts or pecans, plus fresh banana slices on top before baking



Preheat oven to 160 degrees and grease a loaf pan

In a large bowl, beat the coconut oil and honey together with a whisk

Add the eggs and whisk well

Whisk in the mashed bananas and milk (Tip: if your coconut oil solidifies on contact with cold ingredients, simply warm it for about 10 seconds in the microwave)

Add the baking soda, vanilla, salt and cinnamon, and whisk to blend.

Switch to a big spoon and stir in the flour until just combined (Some lumps are ok!)

If you’re adding the mix-ins, gently fold them in

Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon

Add fresh banana or walnuts on top (Optional, but I love the textures it creates on top!)

Bake for 55–60 minutes, or until a knife inserted into the centre comes out clean

Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for a further 20 minutes before slicing

Enjoy, beautiful!

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