Not one banana goes to waste in this house. Not on my watch. This super moist banana cake is everything banana “bread” should be (it’s cake though, right?). Frosting is totally unnecessary. Completely superfluous.
- 1/2 cup butter
- 1/2 cup triple-filtered coconut oil
- 1 1/2 cups sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 3/4 cup mashed brown banana (about 4 large)
- 3 cups flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 cup plain yogurt or sour cream
Preheat oven to 350 degrees. Butter or spray a 12-cup bundt pan, or 2 loaf pans. In a stand mixer, cream butter, coconut oil and sugars together until light and fluffy – at least 5 minutes. Add vanilla and eggs, one at a time, beating to incorporate. Mix in the banana. Add 1 cup flour, salt and baking soda and mix on low. Add sour cream/yogurt and mix to combine. Add remaining 2 cups flour and mix only until incorporated. Pour into prepared pan(s).
Bake 60-70 minutes, covering with foil if it gets too brown. Let cool 15 minutes before unmolding.