The one thing I love about banana bread is how versatile it is. I normally pass on following a recipe but instead use what I have in the house. The end result is always delicious. For awhile I was adding in chocolate chips but I have come to realize I prefer it without. A little bit of texture is nice so I used sliced almonds in this batch. I also added in some unsweetened shredded coconut and old fashioned oats. This loaf was dense but not heavy. It lasted just over a day between Josh and I so as you can imagine it was pretty yummy.
- 2 overripe bananas, smashed
- 1/3 cup melted butter
- 1/4 cup grapeseed oil
- 1/4 cup old fashioned oats
- 1/2 cup sugar
- 2 eggs, beaten
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 1/2 cups flour
- 1/8 cup finely shredded unsweetened coconut
- 1/8-1/4 cup sliced almonds
- Grease and flour a 4×8 loaf pan.
- Mix bananas, melted butter, and oil in a bowl.
- Add in oats, sugar, eggs, and vanilla. Mix well.
- Sprinkle baking soda on top of wet mixture and blend.
- In batches add the flour mixing until just combined.
- Lastly fold in coconut and almonds. Do not over mix.
- Pour in pan and bake for 1 hour at 350° degrees.