Ingredients
- 1/3 cup unsalted butter softened
- 1 cup coconut sugar
- 2 large eggs (free-range or organic preferred)
- 4 large, very ripe bananas mashed
- 1 cup sour cream
- 1 teaspoon pure vanilla extract
- 2 1/2 cups white whole-wheat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 325°F. While it's warming up, grab two 8 1/2 x 4 1/2-inch loaf pans and grease them with a little butter or coconut oil.
- In a large bowl, cream together the softened butter and coconut sugar until it's light and fluffy. Mix in the eggs one at a time, mixing well after each addition. Stir in the mashed bananas, sour cream, and vanilla extract until everything is mixed well.
- Whisk together the white whole-wheat flour, cinnamon, baking soda, and sea salt in a separate bowl. This ensures the bread has no lumps.
- Gently fold the dry ingredients into the wet mix and then fold in the walnuts or pecans.
- Divide the batter evenly between your prepped loaf pans. Slide them into the oven and bake for about 60 minutes. To test for doneness, insert a toothpick into the center of the loaf; it will come out dry when the loaf is done.
- Let the loaves cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.