Ingredients

The following ingredients have 12 Servings
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups ripe banana (about 3 medium bananas)
  • 1/2 cup coconut oil, melted
  • 1/3 cup honey
  • 1/4 cup sour cream or Greek yogurt
  • 2 eggs, beaten

Instruction

  • Preheat oven to 350 F. Lightly grease a 9x5 loaf pan (1 lb. loaf pan) with cooking oil spray or butter.
  • In a large bowl, combine flour, baking soda, baking powder, cinnamon and salt.  Whisk together and set aside.
  • In a medium bowl, mash the bananas using a fork or potato masher. Add coconut oil, honey, sour cream and eggs, and beat together using a hand mixer on medium-high speed until fully blended and smooth, about 2 minutes.
  • Pour the wet ingredients into dry ingredients and mix together with a rubber spatula until just combined and no dry ingredients is visible.
  • Pour the batter into the prepared loaf pan and bake for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Let the cake cool in the pan for 10-15 minutes, then invert to remove the loaf. Serve warm or at room temperature. Once cooled, cover the banana bread with plastic cling wrap to retain moisture.