Servings: 1 Loaf
Ingredients
- 1 cup AP flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 4 Tbsp unsalted butter softened
- 1/4 cup coconut oil
- 3/4 cup brown sugar
- 2 large eggs at room temperature
- 2.5 oz yogurt or sour cream at room temperature
- 2 cups mashed bananas about 4 large ripe bananas
- 1 tsp pure vanilla extract
Instructions
- Adjust the oven rack to the lower third position and preheat the oven to 350°F. Grease a metal 9×5-inch loaf pan with butter. Set aside.
- Whisk the flours, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
- In a separate bowl, whisk butter, oil, and brown sugar together until smooth. Add the eggs one at a time, beating well after each addition. Then beat in the yogurt, mashed bananas, and vanilla extract until combined.
- Slowly incorporate your wet ingredients into the wet ingredients until no flour pockets remain. Do not over-mix. Fold in the nuts, if using.
- Pour and spread the batter into the prepared baking pan. Bake for 60–65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.
- Remove bread from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour. Remove bread from the pan and cool bread directly on the wire rack until ready to slice and serve.
Notes
The coconut oil and Valencia orange peel add a certain je ne sais quoi to the banana bread. DO IT. Trust.
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