March 21, 2016

  • 2 large eggs
  • 1/2 cup liquid-state Healthworks Coconut Oil
  • 1/3 cup sour cream (Greek yogurt may be substituted)
  • 3/4 cup light brown sugar, packed
  • 1 tablespoon vanilla extract
  • 2 cups mashed ripe bananas (about 4 med/large bananas)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch salt, optional and to taste
  • 1 1/2 cups diced peaches/mangoes
  • 2 tablespoons all-purpose flour, for tossing peaches/mangoes
  1. Preheat oven to 350F. Spray two 8x4-inch loaf pans with floured cooking spray, or grease and flour the pans; set aside.
  2. In a large bowl, add the eggs, coconut oil, sour cream, brown sugar, vanilla, and whisk to combine.
  3. Add the bananas and stir to incorporate.
  4. Add 2 cups flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix.
  5. In a small bowl combine peaches and mangoes with 2 tablespoons all-purpose flour and toss to coat, which helps prevent the fruit from sinking.
  6. Fold peaches and mangos into batter; don't overmix.
  7. Turn batter out into prepared pans, smoothing the tops lightly with a spatula and pushing it into corners and sides as necessary.
  8. Bake for about 45 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. 
  9. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. 
Note: Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

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