Happy Friday, y'all! It's been cold and rainy here in Dallas this week, and I have to say that I. am. over. it. But! We're supposed to be seeing some warmer weather today and hopefully through the rest of the weekend. I'm praying that's the case and that SPRING is finally going to really be here!
Whether you're still stuck in the cold or enjoying warm weather, there are fewer treats more comforting and satisfying than banana bread. It's as great to enjoy snuggled up under a blanket as it is packed in a picnic!
There are so many versions of banana bread out there (how good does this strawberry banana bread look?! or these darling banana yogurt muffins?), but this one is definitely one of my favorites. The coconut oil makes it so very moist, the honey gives a subtle sweetness, and I love the crunch of the almonds on top. It's just pure goodness.
Wishing you warm weather and banana bread this weekend!
Honey Almond Banana Bread
makes 1 9x5 inch loaf
3 large ripe (or over-ripe) bananas
1 egg, lightly beaten
1/3 cup coconut oil, melted
1/3 cup light brown sugar
1/4 cup honey
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 cups AP flour
1/4 cup almonds, roughly chopped
Preheat your oven to 350 degrees F. Spray an 9x5 inch loaf pan with cooking spray and set aside.
In a large bowl, mash bananas with a potato masher or back of a spoon until smooth but with some small lumps remaining. Whisk in egg, oil, brown sugar, honey and vanilla. Add baking soda, salt, cinnamon, and nutmeg and stir until mixed in. Add flour and stir until just combined (do not overmix!)
Pour batter into loaf pan and sprinkle chopped almonds on top. Bake 40-50 minutes, or until a toothpick or knife comes out clean. Allow to cool for 10 minutes, then invert on a rack to cool completely.