The Ovenly ladies call for canola oil in their recipe but I opted to use coconut oil instead; it has a really wonderful sweet fragrance that works well with the flavors in this bread. If you don’t have coconut oil, you can certainly use a canola or vegetable oil instead. I also added walnuts because I happen to love nuts in my banana bread. You could leave the nuts out altogether if you prefer or make this loaf a bit more indulgent by adding chocolate chips. It’s wonderful sliced at room temperature or toasted — always with a little butter.
Slightly adapted from: Ovenly
Preheat the oven to 350F. Liberally grease a 9×5-inch loaf pan with butter (or non-stick cooking spray).
Peel the bananas and place in a small bowl. Mash with a fork until smooth. Separate out 1 cup of the banana mash. If there is extra, feel free to freeze in an airtight container for future use (smoothies, top your yogurt or oatmeal).
Grind the flaxseeds into a fine powder using a coffee or spice grinder.
In a medium bowl, whisk together the flours, flaxseed meal, baking powder, baking soda and salt. Set aside.
In a large bowl, whisk together the maple syrup, eggs, oil, brown sugar and vanilla extract. Add the sour cream and mashed banana. Whisk until almost smooth — it’s ok if a few lumps remain.
Fold the dry ingredients into the wet ingredients until just combined. Don’t overmix. At the very end, fold in the toasted walnuts. Pour the batter into the prepared loaf pan.
Bake for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.