NOT MY GRANDMOTHER'S BANANA BREAD

I used to make a banana bread passed down from my grandmother that included Crisco and a bucket load of sugar. It was delicious, but it was an unhealthy desert not a nutritious breakfast I'd serve my children. After trying a few different recipes across the web I found this one, made a few small adjustments to my taste and use this regularly. Anytime bananas on the counter are starting to age, I cook this up. It's not chalk-full of sugar, so be prepared for a more naturally sweet flavor:

​INGREDIENTS

• 1/3 cup melted coconut oil
• 1/2 cup honey 
• 2 eggs
• 1 cup mashed ripe bananas (about 2 1/2 medium or 2 large bananas)
• 1/4 cup almond milk
• 1 teaspoon baking soda 
• 2 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 3/4 cups white whole wheat flour or regular whole wheat flour

INSTRUCTIONS

1. Preheat oven to 325 degrees Fahrenheit
2. Grease a 9×5-inch loaf pan.
3. In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. 
4. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Stir in the flour, just until combined. 
5. Pour the batter into your greased loaf pan.
6. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean  Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool before slicing.