The first time I made this banana loaf was about 10 years ago. It was a recipe from a book a friend had left for me to make for her kids. It was so easy and delicious. Since then I’ve made it dozens of times and its been a great gift at holidays for friends and family. The second time, I substituted wheat flour with casava flour and added sea moss – making it my twist on banana loaf. The result is the softest, moistest and most flavorful banana loaf ever!
Ingredients
• 3 Ripe Bananas
• 3/4 Cup Plus 2 Tbsp Pure Cane Sugar
• 1 Cup Vegetable Oil
• 3 Eggs
• 1 1/2 Cup Casava Flour
• 4 Tbsp Sour Cream
• 2 Tsp Baking Soda
• 2 Tsp Vanilla Extract (Optional)
• 2 Tbsp Sea Moss Butter
Method:
Preheat oven to 350 degrees F.
1. Mix/Crush Bananas And 2tbsp Sugar And Sea Moss Butter Together.
2. Then Add Oil, Eggs, And Rest Of Sugar. Mix Thoroughly.
3. Next Is The Baking Soda And Vanilla Extract (Optional).
4. Fold In Flour.
5. Lastly The Sour Cream. Mix, Crush Any Lumps.
6. Bake In 9 Inch Loaf Container Or Muffin Trays (Makes 18 Small), Until Knife Comes Out Clean. About 45 Minutes.
