Ingredients:

  • 4 extra-ripe bananas
  • 0.5 cup unsweetened applesauce
  • 2 large eggs, room temperature
  • 0.25 cup melted coconut oil
  • 2 tsp pure vanilla extract
  • 2 cups white whole wheat flour
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 1.5 tsp ground Ceylon cinnamon

Instructions:

  1. Preheat your oven to 350°F (180°C) and grease a 9x5 inch loaf pan. I like to line mine with a strip of parchment paper so the loaf shatters less when I lift it out.
  2. Peel the 4 extra ripe bananas and place them in a large mixing bowl. Use a sturdy fork or a potato masher to crush them until no large lumps remain and the mixture looks like a thick liquid.
  3. Whisk in the 0.5 cup unsweetened applesauce, 2 large eggs, 0.25 cup melted coconut oil, and 2 tsp pure vanilla extract. Beat until the mixture is glossy and well combined.
  4. In a separate bowl, whisk together the 2 cups white whole wheat flour, 1 tsp baking soda, 0.5 tsp sea salt, and 1.5 tsp ground Ceylon cinnamon. Note: Whisking helps aerate the flour and prevents soda clumps.
  5. Gently pour the dry ingredients into the wet banana mixture. Using a spatula, fold the ingredients together only until the white flour streaks vanish into the velvety batter.
  6. Pour the batter into your prepared pan and smooth the top with your spatula. I sometimes tap the pan on the counter once to release any trapped air bubbles.
  7. Bake for 55 minutes until the top is deeply bronzed and a toothpick comes out clean. The aroma should be intensely sweet and spiced at this point.