Name: Bake the Best Banana Bread with Coconut Sugar
Prep time: 15 min
Cook time: 45 min
Ingredients: 2 bananas (large, mashed); 1/4 cup butter (melted); 1 cup coconut sugar; 1 egg (large); 1 tsp vanilla extract; 1 3/4 cups all purpose flour; 1 tsp baking soda; 1/4 tsp salt; 3/4 cup milk

Does your family love banana bread as much as mine does? It’s such a great snack to have handy, and my girls love it in their lunches. I’ve been baking it for years! Just the other day I realized I’ve never shared my tried and true recipe with you all. It’s my no-fail, always-works, so-yummy banana bread recipe with lots of delicious, natural ingredients. You can bake it with traditional brown sugar, or try it with my new favourite sweetener: coconut sugar.

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Why coconut sugar?

Coconut sugar is a 100% natural sweetener. It doesn’t contain any artificial flavours or preservatives and it’s not chemically altered in any way. With its rich and delicious caramel note, it tastes absolutely wonderful in a thick slice of my favourite banana bread. Coconut sugar is also free of artificial flavours or preservatives, so I feel good serving it to my kiddos! Banana bread is one of my favourite things to throw in their school lunches to eat with slices of cheese, meat, fruit and veggies.

I’ve been loving using coconut sugar as a brown sugar substitute in baking; especially in this banana bread recipe. It has a very similar taste to brown sugar, but perhaps slightly richer. The only other difference I notice is that it turns my banana bread a deeper caramel colour than usual, which I think makes it look extra delicious! This bread is extra delicious as a snack with a homemade latte.

Ingredients

bananas
butter
Coconut Sugar
egg
vanilla extract
all purpose flour
baking soda
salt
milk

See the recipe card below for quantities.

Instructions

First, cream together mashed bananas, melted butter, coconut sugar, large egg and vanilla extract.

Mix in all purpose flour, baking soda, and salt. (I’m a very lazy baker and don’t usually pre-mix my dry ingredients in advance.)

Finally, fold in the milk.

Pour the batter into a 9 x 5″ bread pan and bake in the oven at 350 degrees F for about 45 minutes (or until a toothpick can be inserted and comes out clean). Serve warm with butter and enjoy!

Storage

Store the banana bread in an airtight container or plastic wrap in the fridge for up to 5 days. It can be warmed up in the microwave for about 20 seconds before serving.

Recipe Card