Sweet Saturday {Cookie + Kate Banana Bread Muffins}

Friday, 26 February 2016

There are just some things I ONLY do when I live overseas.

It began 4 years ago when I first moved overseas longterm to China. The other American girls and I would get together to bake. Banana bread was an easy, affordable baked good that we could easily find the necessary ingredients for. So began my overseas love affair with all things banana bread.

The funny thing... I've not made it ONCE while living in the States. Like I said, some comforts bring home while still being far away.

So today's Sweet Saturday will be highlighting Cookie + Kate one of my fav blogs for cleaned up recipes :)

I've made this recipe twice now and it never fails to hit the spot! It's one of those recipes where you can literally adapt to ANY dietary restrictions (the girl has TONS of options with each recipe), but yet it maintains a moist texture (which to banana bread aficionados, that is music to the ears). Her recipe uses natural sweeteners with honey or maple syrup (I've only used honey), and it is SO GOOD. SO GOOD.


⅓ cup melted coconut oil or extra-virgin olive oil or high quality vegetable oil*
½ cup honey or maple syrup
2 eggs
1 cup mashed bananas (about 2½ medium or 2 large bananas)
¼ cup milk of choice or water
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon, plus more to swirl on top
1¾ cups white whole wheat flour or regular whole wheat flour
Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices... (you probably can guess my opt-in ;) 85% dark chocolate!)


Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan (I use muffin tins).

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. 

Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you're adding any additional mix-ins, gently fold them in now.

Pour the batter into your greased loaf pan (or cupcake tins) and sprinkle lightly with cinnamon. If you'd like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.

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.

I can't WAIT for you to try this recipe! Thank you Kate, for gracing SWS readers with your deliciousness, and I can't wait to try more of your recipes! 

Live Sown with Strength, 
xx Courtney

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