Do you remember the first meal you ever cooked? I do. It was scrambled eggs. Yep, scrambled eggs is the meal that got me hooked on cooking. I think I made scrambled eggs every week for months! After I perfected the art of eggs, I moved on to banana nut bread. My mom still has the recipe in her recipe book. I like that about her.
This recipe is not the original, but this one is pretty fantastic! I had leftover bananas browning away after I made smoothies last week and tweaked another recipe to make due with the ingredients I had on hand. This bread turned out dense and really moist with the most delicious sweet cinnamon flavor. I think the use of coconut oil in this recipe is what made it so perfect so, if you have coconut oil use it please! If you're concerned about going out to buy coconut oil for just one recipe I have good news! It can be used for so many things other than cooking. Use it as a deep conditioner in your hair, as an in-shower moisturizer, to soften your cuticles…I could go on and on. Try it out! You'll be hooked for sure.
Sweet Cinnamon Banana Bread
adapted from this recipe from The Clever Carrot
1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
3 overripe bananas
3/4 cup sugar
1 1/2 teaspoons vanilla
1/3 cup coconut oil
Preheat oven to 350 degrees and lightly grease a 9x5 loaf pan.
In a large bowl combine flour, salt, baking soda, baking powder, and cinnamon.
In a separate bowl mash bananas into a puree.
Add sugar, egg, vanilla, and oil to the banana puree. Mix well.
Fold the flour into the wet ingredients until just combined. Be careful not to over mix.
Add batter to prepared loaf pan and bake for 50-60 minutes.
Bread is ready when a toothpick inserted into the center comes out clean.
Top your banana bread with butter, cream cheese, or my new favorite topping - greek yogurt. The tang of the yogurt pairs perfectly with this bread since it is so sweetly cinnamon.