⅓ cup (75 grams) melted coconut oil or extra-virgin olive oil
½ cup honey
1 tablespoon Nova Pure Hydrolysed Collagen Powder
1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)
¼ cup milk of choice
1 teaspoon baking soda (not baking powder)
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon, plus more to swirl on top
1 ¾ cups white (or regular) whole wheat flour
Totally optional: ½ cup mix-ins like chopped nuts, raisins, etc.
Preheat oven to 165 degrees Celsius and grease a 9×5-inch loaf pan.
In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
Add the baking soda, vanilla, salt, Nova Collagen powder 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 and sprinkle lightly with cinnamon (optional). 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 centre comes out clean.
Let the bread cool in the loaf pan for at least 10 minutes. You may need to run a butter knife around the edges to loosen the bread from the pan. Carefully transfer the loaf to a wire rack to cool before slicing.
Slice and enjoy!
Snap a pic and tag us on Instagram or Facebook.