Prep time 10 min, bake time approx. 55 min.

As fall is now upon us .... throwing on a sweatshirt, drinking a warm drink & eating some homemade banana bread = dreamy. I happened to have a few bananas on the verge of spoiling, so this made for an easy, yet scrumptious use for them. 

Ingredients:

• ⅓ cup melted coconut oil 
• ½ cup maple syrup
• 2 eggs (can do "flax eggs" to make vegan)
• 1 cup mashed ripe bananas (2 large bananas)
• ¼ cup milk of your choice (I used almond milk)
• 1 teaspoon baking soda 
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon ground cinnamon, plus more to sprinkle on top
• 1 ¾ cups white whole wheat flour (or GF flour of your choice- I like Oat Flour)

Directions:

1. Preheat oven to 325 degrees. Grease either 2 small bread pans, 1 normal bread pan or 12 muffin tins.
2. In a large bowl, beat the coconut oil and maple syrup together together with a whisk. Then add the eggs and beat well. Then add in the mashed bananas and milk. 
3. Add the baking soda, vanilla, salt and cinnamon. Whisk. Lastly, stir in the flour, until combined. Some lumps are normal.
4. Pour the batter into your greased loaf pan(s) and sprinkle lightly, cinnamon on top. 
5. Bake for 55-60 minutes (or until a toothpick inserted into the center comes out clean). If you are doing muffins instead, cook for 35-40 minutes and check with a toothpick as well.

Let the bread cool for 10 minutes before you transfer it to a wire rack to cool. Cool for 20 minutes before slicing. AND enjoy!!