Traditional banana bread is reinvented to produce a moist and flavorful loaf without all the sugar and butter. Serve warm with almond butter or a dollop of Greek yogurt on top.
Preheat oven to 325° F. Rub the inside of a bread pan with butter. Add 1 teaspoon of flour and tilt the pan, allowing the flour to cover the entire interior. The flour will stick to the buttered surface. Invert the pan over the sink and tap it gently with your hand to remove any excess flour.
Place bananas in a large bowl and mash well with a fork. Add eggs, sour cream, vanilla and coconut oil, stirring to combine.
In a medium bowl, combine almond meal, whole wheat pastry flour, baking soda, cinnamon and sugar. Add to banana mixture, stirring until just combined. Spoon into pan and smooth out.
Place in the oven for 40-50 minutes or until a toothpick inserted into the center comes out clean.