- 1/3 C (2.70 fl oz) (80 ml) coconut oil or olive oil
- 1/3 C (2.30 oz) (66 gr) coconut sugar or brown sugar
- 2 eggs
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
- 1 C (3 pieces) overripe bananas medium size
- 1/4 C (2 fl oz) (60 ml) vegetable milk (soy or almond)
- 1/4 C (2.11 oz) (60 gr) greek yogurt
- 1 3/4 C (8 oz) (227 gr) whole wheat flour
- 1 tsp (0.25 oz) (7 gr) baking soda
- 1/2 tsp (1.23 oz) (3.5 gr) salt
- 1/2 tsp (1.23 oz) (3.5 gr) ground cinnamon
- Chopped nuts or chocolate chips optional
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^reheat the oven to 375º F (180º C). Line a rectangular cake pan of abour 9.80 x 3.90 inches (25 cm x 10 cm) with parchment paper. In a small bowl, put the bananas and mash them using a fork until you get a thick sort of paste.
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In a big bowl, put the oil along with the sugar, eggs and vanilla extract. Mix using a whisk for 2 minutes until all the ingredients are fully integrated.
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Add in the banana, vegetable milk and yogurt and mix some more until everything´s combined. Add in the sifted flour, baking soda, salt and cinnamon for 2 minute until you get a smooth batter.
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If you are adding chopped nuts or chocolate chips do it know. Pour the mixture in the cake pan and bake at 375º F (180º C) for about 50 to 55 minutes until a wooden stick comes out clean when inserted.
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Once ready, let it cool down for 10 minutes in the pan. Then, turn it out and let it completely cool down on a cooling rack.