½cup (120 ml)coconut oil, melted (substitute canola or vegetable oil)
⅓cup plus 1 tbsp (92 ml)water
Preheat oven to 350° F.
In a large bowl, whisk together the flour, sugar, salt, baking soda, nutmeg, cinnamon, and salt. Make a well in the center and add the melted coconut oil, bananas, eggs, water, and vanilla and stir to combine.
Pour into greased loaf pan.
Bake at 350° for 50-60 minutes, or until toothpick inserted in center comes out clean.
Allow to cool in the pan for 10 minutes and then remove from pan and cool on wire rack until room temperature.
Adjust baking time as necessary for size of loaf pan. If using a 12 by 4-inch loaf pan, begin checking bread at 50 minutes. If using an 8 1/2 by 4 1/2-inch loaf pan, begin checking at 55 minutes. To make muffins, pour batter into cupcake liners in muffin pans and bake for about 20-25 minutes, or until toothpick inserted into center comes out clean. Store banana bread or muffins in airtight container on counter for a few days or freeze by slicing pieces and placing on parchment-lined baking sheet (or placing muffins on baking sheet), freezing until solid, and storing in freezer ziptop bag. Whole, unsliced loaf can be frozen solid by wrapping in plastic wrap.