1cup (150-240g)chopped toasted nuts (walnuts or pecans), semi-sweet or dark chocolate chips, or fresh blueberriesall optional
Instructions
Preheat oven to 350° F. Prepare an 8½ by 4½-inch loaf pan with nonstick spray and make a parchment paper sling (for easy removal). Set aside.
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 a greased 8½ by 4½-inch loaf pan.
Bake at 350° for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 10 minutes and then remove from the pan to cool completely on a wire rack. Slice and serve.
Notes
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. To bake in a 9 by 5-inch loaf pan, you'll need to double the recipe, but the batter won't all fit in the pan so you can bake the rest of the batter into muffins.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. Thaw, still wrapped, at room temperature.