Ingredients:

  • 350g extra ripe bananas (approx. 3 to 4 bananas)
  • 80ml avocado oil
  • 60g full fat sour cream
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 100g coconut sugar
  • 190g all purpose flour
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 1 tsp ground Ceylon cinnamon
  • 60g chopped toasted walnuts

Instructions:

  1. Preheat your oven to 175°C (350°F) and line your loaf pan with parchment paper.
  2. In a large bowl, mash the 350g bananas until they reach a smooth, liquid like consistency. Note: A few small lumps are fine, but aim for a pudding texture.
  3. Add the 80ml avocado oil, 60g sour cream, 1 egg, and 1 tsp vanilla extract to the bananas. Mix until the yellow of the egg disappears completely.
  4. Whisk in the 100g coconut sugar. The mixture should look glossy and dark brown.
  5. In a separate medium bowl, whisk together the 190g flour, 1 tsp baking soda, 0.5 tsp sea salt, and 1 tsp cinnamon.
  6. Gradually add the dry ingredients to the wet. Fold using a spatula just until no white streaks remain. Note: Over mixing here will make the bread rubbery.
  7. Gently fold in the 60g toasted walnuts.
  8. Pour the batter into the prepared pan and bake for 1 hours. The top should be mahogany brown and a skewer should come out clean.
  9. Let the loaf rest in the pan for 10 minutes before lifting it out. Listen for the crackle as the crust settles.