Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup coconut sugar
- 2 large eggs preferably free-range
- 1 cup mashed overripe bananas about 3 medium-sized bananas
- 1/4 cup low-fat buttermilk
- 1/2 teaspoon pure vanilla extract
- 1 3/4 cups whole-wheat flour
- 1 teaspoon baking powder aluminum-free, if possible
- 1/4 teaspoon sea salt
- 1/8 teaspoon baking soda
Instructions
- Start by heating your oven to 350°F. Grab a 9x5-inch loaf pan and give it a light coat with nonstick cooking spray.
- In a large mixing bowl, use a stand mixer or a hand mixer to cream together the softened butter and coconut sugar until it's light.
- Crack in the eggs, add the mashed bananas, buttermilk, and vanilla extract. Mix until everything is well combined.
- Time for the dry team! Sift in the whole-wheat flour, baking powder, sea salt, and baking soda. Mix until just combined to keep the bread tender. Do not overmix.
- Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for about 50-55 minutes.
- Remove the loaf from the oven and insert a toothpick into the center. If it comes out almost clean, the loaf is done.
- Let the bread cool in the pan on a wire rack for about 15 minutes. Then, run a knife around the edges and gently remove the bread from the pan. Let it cool completely on the rack before slicing.