Moist Banana Bread With Coconut Oil
A moist, dairy-free banana bread, ready in under an hour, utilizes overripe bananas and coconut oil for a quick, lactose-intolerant friendly treat.
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Instructions
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Preheat the oven to 350 F and grease a 9x5-inch loaf pan.
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Mash 4 peeled ripe bananas in a large bowl, then beat in 1/3 cup coconut oil and 3/4 cup sugar until smooth.
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Incorporate 2 large eggs and 1 teaspoon vanilla extract into the banana mixture.
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In a separate medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
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Gradually add the dry flour mixture to the wet banana mixture, mixing just until combined without overmixing.
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Stir in 1/2 cup dark chocolate chips if desired.
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Transfer the batter into the prepared loaf pan.
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Bake for approximately 55 minutes, or until a skewer inserted into the center comes out clean.
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Cool the bread in the pan for 10 minutes on a wire rack, then remove and cool completely on the rack before slicing.