Ingredients
▢ 2 large eggs
▢ ½ cup coconut oil, melted*
▢ ⅓ cup buttermilk
▢ 3/4 cups brown sugar
▢ 1 tablespoon vanilla extract
▢ 2 cups all-purpose flour
▢ 1 teaspoon baking powder
▢ 1 teaspoon baking soda
▢ ½ teaspoon nutmeg, optional but recommended
▢ pinch salt, optional and to taste
▢ 1 to 1 ¼ cups mashed ripe bananas, 2 large or 3 small ripe bananas
Instructions
- Preheat oven to 350F. Spray two 8-by-4-inch loaf pans with floured cooking spray; set aside.
- In a large bowl, combine the eggs, coconut oil, buttermilk, sugars, vanilla, and whisk to combine.
- Add the flour, baking powder, baking soda, nutmeg, optional salt, and stir to just incorporate; don’t overmix because the gluten will overdevelop and bread will be tougher.
- Stir in bananas. Stir in pineapple (if using frozen, just add it frozen, no need to thaw it first. If using fresh or canned, make sure it’s well-drained or it could water-down the batter).
- Pour batter into prepared pans and bake for about 45 minutes, or until top is golden and set, a toothpick inserted in the center comes out mostly clean (banana bread is gooey and it may not come out perfectly clean). If bread is browning too fast on the top, you may wish to tent the pan with foil;
