I’ll start this recipe the way that every banana bread recipe begins here: Ah, yes, another banana bread recipe. Today I had way too many bananas going overripe in my kitchen, and I really did not want to be the one witnessing their decline into smushy, sad, black shapes, once resembling bananas. Okay, that is definitely once of the weirder things I’ve said, but nevertheless, banana bread is a perfect way to use bananas going overripe. (Side note: You can also peel & freeze them, which works well to throw them in a smoothie or make this recipe here.)
Banana bread is comfort food to me, and I love spreading on some good ol’ butter. The recipe below is dairy-free, 100% whole wheat, and contains no refined sugars. The key, again, is to use overripe bananas, as that provides lots of the sweetness. The cinnamon in this recipe adds a unique twist, one that I love. It makes it all the more comforting, perfect for gray January mornings & afternoons.
Looking for other banana bread recipes? Try this Ginger Banana Bread, this one with Walnuts & Chocolate Chips, or this Pumpkin Banana Bread. Also, feel free to include some add-ins in the recipe below, such as 1/2 cup of nuts (e.g., chopped walnuts, pecans, even almonds), dark chocolate chips/chunks, or anything else your heart desires. Let me know if you enjoy this recipe!
Cinnamon Banana Bread
- 1/3 cup extra-virgin olive oil
- 1/4 cup pure maple syrup
- 3 overripe bananas, mashed
- 1/4 cup plant milk
- 1 tsp. baking soda
- 1 tsp. pure vanilla extract
- 1/4 tsp. salt
- 1 tsp. cinnamon, ground
- 1.75 cups whole wheat flour
Preheat oven to 325 degrees F.
In a large bowl, whisk together the oil and maple syrup. Add in the eggs. Beat well, then whisk in the milk and mashed bananas.
Add in the baking soda, vanilla, salt, and cinnamon. Stir.
Fold in the flour, using a big spoon or spatula.
Pour batter into a greased 9 x 5 in. pan. Bake for 55 minutes.