This is a rich, rustic, melt in the mouth banana bread good for any time of day. Most important for a deep banana flavor is to use extremely ripe, black bananas. To further deepen the flavor and break down the banana starch, throw your ripe bananas in the freezer overnight, pull them out in the morning and let sit out for a couple more days.
3 super ripe bananas
1/2 cup coconut sugar
1/2 cup raw sugar
1 tsp vanilla bean paste
1/4 cup coconut oil
1/2 cup vegetable oil
3/4 cup almond flour
1 cup ap flour
1 1/2 tsp baking soda
1 tsp salt
Preheat oven to 325°. Coat loaf pan with oil. Combine flours, baking soda, and salt. Add in a few pinches of cardamom, cinnamon, and/or nutmeg if you want a bit of that spice flavor.
Roughly mash bananas in a separate bowl. Whisk in eggs followed by all sugar and vanilla paste. Add coconut and vegetable oil and whisk until smooth.
Add dry ingredients to banana mixture and stir until just combined. Do not over mix. Pour batter into pan and smooth the top. For unnecessary aesthetics, slice a sheet of banana lengthwise and lay on top of batter.
Bake until a tester inserted in the middle comes out clean, 50-60 min. The top will be quite dark, but don’t fret. That gives it that caramelized banana flavor. Let it cool in the pan.
For max enjoyment, toast a thick slice in a cast iron skillet with a little butter and top with almond butter and maldon salt.
1. Easily make gluten-free by upping almond flour to 1 1/4 cup plus 1/2 cup coconut flour.
2. To healthify and up the coconut flavor, reduce sugar and replace vegetable oil fully using coconut oil.
Images, words, and recipe by Caylon Hackwith.