This banana bread is an absolute family favorite. It is so loved by my family that not only did my Mom fix it to go with great fall and winter weeknight meals, but it was a must-have for holidays like Christmas, Thanksgiving, and Easter as well. It has been a part of my life since I was able to eat solid food. Of course, it has been cleaned up and changed using whole, real foods, but the taste hasn’t changed at all. And it’s even more heart-healthy because it uses extra virgin coconut oil which replaces shortening. You do also have the choice of using real butter in place of the coconut oil. I have used both, and it turned out really well each time! The original recipe called for wheat flour, but I changed it to use gluten-free flour and it worked really well!
This bread is moist and sweet and tastes beautifully of bananas! Feel free to add some nuts to kick it up a notch too! I have made this version gluten-free, but it does work well with whole wheat flour or even sprouted wheat. The original recipe called for regular flour.
One great thing about this recipe is that it freezes well. This recipe also makes a great gift to give to neighbors, co-workers, or anyone else who may enjoy a homemade goodie. Enjoy!