2cupsunbleached organic flourplus more for dusting the pan
½tspkosher saltdo not use iodized
½cupchopped walnuts,plus more for the top
3eggsat room temperature
3speckled bananasvery ripe
½cuppure maple syrup
2tsp vanilla extract
MIX WET INGREDIENTS:
In a large mixing bowl, add the bananas and mash until smooth and creamy (I mash them really, really well, until they almost turn into thick smoothie-like consistency).
When ready, add the eggs, whisk well until a homogenized mixture forms.
Next, add the coconut sugar, pure maple syrup, melted and cooled coconut oil, vanilla extract, and mix well. Set aside.
MIX DRY INGREDIENTS:
In a separate large mixing bowl, add the flour, salt, baking soda, and cinnamon and whisk to combine. Now it the time to add in the nuts (or any other add' ins) toss and coat evenly. Set aside.
COMBINE AND BAKE:
Add the dry ingredients to the wet ingredients and gently fold until well combined. Set the batter aside to rest for 10-minutes (this is an important step). Preheat the oven to 325 °f.
When ready, transfer the batter to a pregreased (I used coconut oil) and floured 9 x 5 loaf pan lined with parchment paper that has also been greased and floured. Top the batter with nuts or other toppings.
Transfer the pan to a preheated oven and bake for 60 minutes or until lightly brown, and a toothpick inserted into the center of the loaf comes out clean.
Cool completely before serving.
How long does banana bread last? Seal in a large plastic bag for up to 3 days at room temperature to freeze for up to 3 months.Don't have coconut sugar? Use ½ cup brown sugar instead.Don't have pure maple syrup? Use ½ cup cane sugar instead.