Coconut Banana Banana Bread

Ingredients

2 cups organic flour (white and/or wheat)

1 tsp. baking soda

1/4 salt

1/2 cup coconut oil (softened)

1/2-3/4 cup coconut sugar

2 eggs, beaten

2 1/3 cups mashed overripe bananas
1/4 water

*Add ins: 1/4-1/3 cup Chocolate Chips (I like Enjoy Life dairy, nut, & soy free), 1/2-1 cup Chopped walnuts or pecans.

*Sometimes I add in a little bit of brown sugar with the coconut sugar.

*When using coconut oil it needs to be softened. It's melting point is 76 deg. If it's solid I spoon it out the into a bowl and mash it to soften it and then measure desired amount. 

*The water makes them more moist.

Directions

1- Preheat oven to 350 deg. F. and if using a loaf pan, lightly oil and dust with flour. If using a muffin pan I love these "If You Care" baking cups. 

2- Mix flour, baking soda, and salt in a large bowl. In a separate bowl cream together coconut oil and coconut sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture. Add in your chocolate chips and/or nuts if wanted. Pour batter into prepared loaf pan or scoop into muffin cups. If baking with wheat let it rest for 10mins. 

3- Bake for 60-65mins for 9x5 loaf pan or 18-20mins for muffin pans.

*A good tip when baking with wheat is to let the batter sit and hydrate for 10 mins. The wheat is more course and this give it some time to absorb the liquid and soften the bran and germ of the wheat. Also, it may need more cooking time. 

For muffins I highly suggest getting this Vollrath Disher!! I love these scoopers. They make it so much easier to dish out the right and consistant amount of batter for muffins, cookies, meat balls, etc. For the pictured muffin I used a yellow size 20 disher (1 5/8oz or 3.25Tbs). If you want them a little bigger I'd suggest going with the blue size 16 disher (2oz or 4Tbs). If I want a higher rounded muffin I will do a heaping scoop of batter with my yellow #20 disher. 

Enjoy!