makes one 8-inch loaf
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 cup maple syrup
1 egg
1 teaspoon vanilla extract
4 very ripe medium bananas, mashed
1/3 cup unsalted butter, melted and browned
For the cinnamon swirl:
3 tablespoons granulated sugar
2 teaspoons ground cinnamon
1 teaspoon unsweetened cocoa powder
1. Preheat the oven to 350 degrees. Spray an 8" x 4" loaf pan with cooking spray and set aside.
2. In a large bowl, whisk together the flour, baking soda, and salt.
3. In a separate bowl, whisk together the syrup, sugar, egg, and vanilla extract. Stir in the mashed bananas and then stir in the melted coconut oil.
4. Stir the wet ingredients into the dry ingredients until just combined.
5. In a small bowl, stir together the granulated sugar, ground cinnamon, and cocoa powder. Set aside.
6. Spoon half of the batter into the prepped loaf pan. Sprinkle evenly with half the cinnamon sugar mixture. Top with the remaining batter, then sprinkle evenly with the remaining cinnamon sugar.
7. Bake in the oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let cool in the pan for 5 minutes, then turn out onto a wire rack and let cool completely. Wrap any leftovers in foil and store at room temperature for up to three days, or in the refrigerator for up to five days.