Preheat oven to 375 degrees F.
Mix the following wet ingredients together. I use a blender or sometimes mix-by-hand in a bowl with a fork.
⅛ cup coconut oil, warmed to liquid (if you don't have coconut oil, use butter or a vegetable oil in its place)
½ cup honey
1 small grated apple or a ½ of a larger-sized one
4 quite ripe bananas (5-6 if they're small)
Add dry ingredients gradually:
1 tsp baking soda
¼ tsp salt
2 cups flour* (I love using a mix of flours, often GF if baking for family)
Careful not to over-blend the nuts and chocolate if adding:
1 ½ cup walnuts (or any combination of nuts—optional) or replace with 1 ½ cups chocolate chunks or a mix of both!
Topper: Scrape all that yummy batter into a greased 9x4x3-inch pan (I love coconut oil spray). Then, if you're up for a little extra amazingness, do what Britt did to my recipe: slice a banana vertically down the middle and lay the two half banana halves gently on top of that batter. Then sprinkle coarse brown sugar all over them. (Or, if you're Britt, grind up La Perruche brown sugar cubes into a coarse powder) and sprinkle liberally. DELICIOUS! Once baked, this banana turns into jammy, caramelized sweetness! Soooo good.
Bake: for 15 minutes at 375, then reduce the oven to 350 and continue baking for ~40 minutes. My oven bakes hot, so I typically set an alarm for 30 minutes and check with a cake broom. Then bake as needed.
Let me know how the banana bread turns out for you: