Today is feeling like a perfect day for baking. This gloomy grey weather calls for the oven to be on and the sweet smell of cinnamon to be wafting through the house, so I decided to whip up some banana bread while the kids were content colouring and playing. 

I went straight to my go-to banana bread recipe that I adapted from Cookie and Kate. This recipe isn't vegan, but it uses whole grain flour, coconut oil, full fat dairy & honey, which works for our family. If you're looking for a vegan recipe I highly suggest checking out Rachel Schwartzman's Best Vegan Banana Bread Recipe. 

Hope you have a great long weekend and enjoy this recipe as much as we do. 

- Carolyn 

Honey Whole Wheat Banana Bread

Ingredients:

• ⅓ cup melted coconut oil (or butter or any other mild tasting oil)
• ½ cup honey
• 2 eggs
• 1 cup mashed bananas
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1¾ cups whole wheat flour
• 1 teaspoon baking soda
• 2 Tbsp of whole milk
• 2 Tbsp of full fat plain or greek yogurt

Instructions:

1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius)
2. Grease a 9×5 inch loaf pan
3. In a large bowl whisk your dry ingredients together and set aside - flour, baking soda, salt & cinnamon
4. In a medium bowl beat oil and honey together. Add eggs and beat well
5. Stir in mashed bananas, milk, yogur & vanilla
6. Add wet ingredients to dry ingredients and mix just until combined.
7. Fold in dark chocolate chips, nuts, dried fruit or any other addition you like
8. Spread batter into the greased loaf pan
9. Bake for 60 to 65 minutes. Be sure to check that the bread is done baking by inserting a toothpick in the centre. It should come out clean.
10. Let the bread cool in the loaf pan on wire rack for 5 minutes, then transfer out of pan to wire rack to cool for 30 minutes before slicing.