I adapted this recipe from Bon Appetit’s Best Banana Bread Recipe. The kiddo can’t eat dairy so I had to improvise. I found substitutes for the butter and sour cream and it turned out to be the best damn banana bread I’ve ever made.
I could only have a small bite since I’m on keto. The sadness.
EQUIPMENT & PREP
preheat oven to 350
8½x4½” loaf pan: lightly coat with nonstick spray and line with parchment paper, leaving an overhang on long sides.
Bowl A: Whisk the dry stuff
- 1½ cups all-purpose flour
- 1¼ teaspoons baking soda
- ¾ teaspoon kosher salt
- 1 cup (packed) dark brown sugar
- ⅓ cup coconut sour cream (add 1 tablespoon of lemon juice to 1 cup of coconut milk. I can’t do math so I just made a whole cup and used 1/3. Save the remainder for another recipe…like coffee cake..which is what I did)
- 3 tablespoons of olive oil
- 2 large eggs
- 4 large very ripe bananas (mine were so ripe they basically came apart)
- ½ cup chopped bittersweet or semisweet chocolate (optional)
- ½ cup chopped walnuts (optional)
Using an electric mixer on medium-high speed, beat brown sugar, coconut sour cream, and oil in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed.
Reduce speed to low, add flour mixture, and mix until just combined. Then, add bananas and mix just until combined. Fold in chocolate and/or walnuts, if using. Scrape batter into prepared pan; smooth top.
Bake bread until a fork or chopstick inserted into the center comes out clean, 60–65 minutes. Transfer pan to a wire rack and let bread cool in pan 1 hour.