Ingredients
1. The Wet Mix:
- Bananas: 2–3 very ripe bananas (spotted ones are sweetest), mashed.
- Eggs: 2 large eggs.
- Honey: 1/2 cup (as shown in the jar).
- Maple Syrup: 2 tbsp (for extra depth of flavor).
- Milk: 1/4 cup (whole or almond milk).
- Vanilla Extract: 1 tsp.
2. The Dry Mix:
- Flour: 2 cups all-purpose flour (or whole wheat for a nuttier taste).
- Brown Sugar: 1/2 cup, packed.
- Shredded Coconut: 1/2 cup, unsweetened.
- Walnuts: 1 cup, chopped (save some for the topping).
- Spices: 1 tsp cinnamon and a pinch of nutmeg.
- Leavening: 1 tsp baking soda and 1/2 tsp salt.
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper as seen in the photo.
- Mix Wet Ingredients: In a large bowl, whisk together the mashed bananas, eggs, honey, maple syrup, milk, and vanilla extract until smooth.
- Combine Dry Ingredients: In a separate bowl, stir together the flour, brown sugar, shredded coconut, baking soda, salt, cinnamon, and nutmeg.
- Fold Everything Together: Gently pour the wet ingredients into the dry ingredients. Use a spatula to fold them together until just combined. Do not overmix, or the bread will be tough! Fold in 3/4 of the chopped walnuts.
- Bake: Pour the batter into the prepared loaf pan. Top with the remaining walnuts, some coconut flakes, and a few banana slices if desired.
- Time: Bake for 55–65 minutes. Test with a toothpick; it should come out clean or with just a few moist crumbs.
- The Finishing Touch: Let it cool in the pan for 10 minutes. Once removed, you can drizzle a little extra honey or maple syrup over the warm top for that beautiful glaze shown in the picture.
Pro Tip: Serve a slice with a piece of honeycomb or a dollop of Greek yogurt for a perfect breakfast!
