Ingredients:

  • 3 large (approx. 375g) overripe bananas, mashed
  • 1/2 cup (120g) plain Greek yogurt, full fat
  • 1/3 cup (75g) melted coconut oil
  • 1/2 cup (100g) coconut sugar
  • 1 large egg, room temperature
  • 2 tsp pure vanilla extract
  • 1 1/2 cups (190g) whole wheat pastry flour
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.
  2. In a large mixing bowl, mash the bananas using a potato masher or fork until a smooth, thick sauce consistency is reached with no large chunks.
  3. Whisk in the melted coconut oil, Greek yogurt, egg, coconut sugar, and vanilla extract. Stir vigorously for 30 seconds to emulsify the fats and sugars.
  4. Sift the whole wheat pastry flour, baking soda, salt, and cinnamon directly over the wet mixture.
  5. Using a silicone spatula, gently fold the dry ingredients into the wet mixture until just combined. Do not over-mix to avoid a tough texture.
  6. Pour the batter into the prepared loaf pan. Bake for 60 to 65 minutes. A wooden skewer inserted into the center should come out with a few moist crumbs but no wet batter.