Preheat your oven to 180C.

In a bowl, add eggs and maple syrup and whisk for 5 mins until it becomes slightly foamy.

Mash the bananas in a plate and add it to the bowl along with maple syrup and coconut oil.

Sift in the whole wheat flour and then add cinnamon and salt, mix well.

Add in the baking soda and baking powder. Avoid overmixing to keep the bread tender.

Fold in the walnuts and dried mulberries.

Line a baking paper onto a cake pan. Pour in the mixture and smooth the top with a spatula.

Optionally sprinkle extra mulberries on top and bake in the oven for 40 mins until a knife comes out clean.

If the top starts to brown too quickly, cover it loosely with aluminum foil for the last 10 mins of baking.

Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

PS: i also like to eat it with greek yoghurt on top for extra protein and creaminess.