At the beginning of the year, my husband and I challenged each other in the 8 Week Get Healthy Challenge. Since finishing that challenge, we have been trying to find ways to make our favorite recipes, but find healthier substitutes for some of the ingredients. I have found that I love using honey in place of sugar and coconut oil in place of other oils . . . but my favorite find has been swapping WHITE whole wheat flour in place of all-purpose flour.
Banana bread has always been one of our favorites and my kids didn’t even notice when I switched my old recipe for this one. I know that they are small changes (and there are definitely healthier snack choices out there), but making lifestyle changes happens one little step at a time!
Optional: 1/2 cup mini semi-sweet chocolate chips (could also mix-in chopped walnuts or pecans, raisins, or dried cranberries)
Preheat oven to 325 degrees and grease a 9×5-inch loaf pan.
In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil starts to solidify, warm it for about 10 seconds in the microwave until it's liquid again.)
Mix in the baking soda, vanilla, salt and cinnamon, and whisk to blend. Using a large spoon, stir in the flour, just until combined (It's okay if it's a little lumpy!) If adding chocolate chips, fold them in.
Pour the batter into your greased loaf pan and and if desired, sprinkle lightly with cinnamon and additional chocolate chips.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.