One Bowl Banana Bread

I tend to have leftover coconut milk on hand, so that is what I use here (along with coconut oil). They both compliment banana beautifully, but I offer up a range of easy, everyday substitutions in the ingredient list if you don't have either of those on hand.

1 1/2 cups / 12 oz / 340 g mashed, RIPE bananas (~3 bananas)
1/3 cup / 80 ml melted coconut oil (or melted butter)
3/4 cup / 4.5 oz / 125 g dark muscovado or dark brown sugar
1/4 cup / 60 ml full-fat coconut milk (or yogurt, or sour cream)
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup / 4.5 oz / 125g all-purpose flour
1 cup / 5 oz / 140g whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon fine grain sea salt

Preheat the oven to 350°F, and place a rack in the center. Oil a 9-by 5-inch (23 x 13 cm) loaf pan, or equivalent.

Place the mashed bananas in a large bowl. Stir in the coconut oil, and then the brown sugar and coconut milk. Add the eggs and vanilla, and stir until well combined. Add the flours, baking soda, and salt (sprinkling the baking soda and salt across the surface of the batter), and mix just until the batter combines, avoid over-mixing.

Pour the batter into the prepared pan and bake until golden brown, about 50 minutes. Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely. Slice, and enjoy!
 
Serves 10.