If there’s one thing the internet is not lacking, it’s banana bread recipes.

There are tons and tons of them out there. But this one is by far the best that I’ve attempted to make because it’s super easy (which is key for me) and it’s healthy.

There’s no white sugar, you use honey instead, and it calls for coconut oil instead of vegetable oil. It comes together quickly and the results are pretty delicious. And all three of my kids agree. This one gets gobbled up fast around our house.

So – here it is. My contribution to the 4,673,299 banana bread recipes out there.

Ingredients

⅓ cup coconut oil, melted and cooled
½ cup honey – you could also try maple syrup or applesauce I’m sure, but I stick with honey
2 eggs
2 large mashed bananas
¼ cup water
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon sea salt
½ teaspoon ground cinnamon
1¾ cups regular whole wheat flour
½ cup chocolate chips – optional

Instructions

Preheat oven to 325 F and grease a 9×5-inch loaf pan.

In a small bowl, mash the bananas until mostly smooth, with some lumps. Set aside.

Get a large bowl and add the oil and honey. Beat them together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and water. Combine well.

Add the baking soda, vanilla, salt and cinnamon, and whisk together. Stir in the flour, just until combined.

If you choose to add chocolate chips, fold them in now and mix just until combined again.

Pour the batter into your greased loaf pan.

Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the loaf pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Enjoy!