Whole Wheat Honey Banana Bread

With our springtime snowstorm, I’m in the mood for baking.  I haven’t made Banana Bread is quite some time. I thought I’d try a new recipe: one that uses coconut oil and whole wheat flour. I’ve never made banana bread with cinnamon, but it really gave this bread a nice flavor.

Whole Wheat Honey
Banana Bread

You’ll Need:
1/3 cup melted coconut oil
1/2 cup honey
2 eggs
1 cup mashed ripe bananas
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon cinnamon, plus more to swirl on top
1 3/4 cups whole wheat pastry flour
1 teaspoon baking soda
1/4 cup hot water
Optional: 1/2 cup chopped walnuts


  1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5 inch loaf pan.
  2. In a large bowl, beat oil and honey together. Add eggs and beat well.
  3. Stir in bananas and vanilla, then stir in the salt and cinnamon. Lastly, stir in the flour, just until combined (add optional nuts).
  4. Add baking soda to hot water, stir to mix, and then mix briefly into batter until it is evenly distributed. Spread batter into the greased loaf pan.
  5. Sprinkle with cinnamon and swirl with a toothpick or the tip of a butter knife for a pretty marbled effect.
  6. Bake for 60 to 65 minutes. Be sure to check that the bread is done baking by inserting a toothpick in the top. It should come out clean. Let the bread cool in the loaf pan for 5 minutes, then transfer it to a wire rack to cool for 30 minutes before slicing.


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