Versatile Banana Bread

Banana Bread

Recipe adapted from Botanica Mag

2/3 cup oil (you could use canola, olive, avocado, or melted coconut)

3 eggs (can substitute flax eggs)

1 1/4 cup sweetener (I’ve used coconut sugar, brown sugar, 1 cup honey + 1/4 brown sugar)

4 very ripe mashed bananas (if your bananas aren’t ripe enough, bake them in their peel in a 350 oven for 15 minutes)

1/2 cup milk (buttermilk, almond milk, coconut milk, you name it)

2 2/3 cup flour (can use a mix of whole wheat, almond, oats, buckwheat, all purpose, gluten free cup for cup)

3/4 teaspoon baking powder

1 1/2 teaspoon baking soda

1 teaspoon salt

1/2 cup dark chocolate chunks, optional

Preheat oven to 350 degrees. Place parchment in a loaf pan.

Combine oil, eggs, sugar, bananas, and milk. Whisk until fully combined.

Add in all dry ingredients and mix until just combined.

Bake fo 35 to 45 minutes.