Preheat oven to 350.
In a large mixing bowl, add in ripe bananas, eggs, almond milk, vanilla, oil, and honey. Using a hand mixer - mix everything together until well combined. You can also do this in a food processor or stand mixer. If you don't have any of those, a good old fashion fork works too! If you are using a fork, start with one ingredient at a time and mix (it will be easier).
Add in dry ingredients to the mix including flour, coconut sugar, and baking powder. Mix well until there are no chunks and batter is smooth. Set aside.
In a small mixing bowl, combine additional honey (1/4 C) and cinnamon (3/4 tbsp). Mix well with a small spoon until a syrupy paste is formed (see picture). Set aside.
Line a loaf pan with parchment paper stripes and grease with non-stick spray (I like using coconut oil, but any will work). Pour HALF of the batter into the loaf pan. Shake to even out.
Pour half of the honey cinnamon syrup on top of half of the batter. Using a spoon, mix well into the batter. Pour the second half of batter on top and then the second half of the syrup on the top of the loaf. Use a spoon to marble/mix around again. Shake to even out.
Bake for 45 to 50 minutes. Test to see if it’s done. Depending on your oven it may need another five minutes. Let cool slightly and enjoy.
If you want to make MUFFINS - line/grease a muffin tin instead of a loaf pan. Evenly distribute the batter to all 12 vessels and mix in the honey cinnamon syrup. Bake for 20-25 minutes.
0 servings