Best-Ever Banana Bread
Servings: 1 loaf or 1 1/2 dozen muffins
Preparation Time: 1 hour
1/4 cup butter, melted
1/4 cup Tropical Traditions Gold Label Coconut Oil, melted (plus a few tablespoons for greasing pans)
3/4 cup sugar
1/2 cup sour cream
2 eggs, (large)
1/4 cup whey (left over from making yogurt, etc., substitute with milk or cream, if needed)
1 teaspoon vanilla extract
3 large very ripe bananas (or 4 small bananas), mashed
1 1/2 cups all-purpose flour
2 tablespoons flax seeds, finely ground
2 tablespoons grass-fed gelatin
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
Grease the pans with coconut oil. Preheat the oven to 350 degrees F.
In a large mixing bowl, combine the melted butter, melted coconut oil, and sugar. Whisk together until smooth and creamy.
Whisk in the sour cream, vanilla, whey, and eggs, stirring until well combined. Add the mashed banana and stir again until smooth.
Sprinkle the flour, baking soda, baking powder, gelatin, flax, salt, and cinnamon on top of the wet ingredients. Stir everything until thoroughly combined.
Pour the batter into the prepared pans and bake for 45--55 minutes (18--20 minutes for muffins) or until a toothpick inserted in the center comes out mostly clean.
These are delicious with nut butter and a slice of fresh banana!
Marijah in Columbia, Kentucky, won a $50 Healthy Traditions gift certificate for this recipe and photo! Submit your recipes and photos here!