Banana Bread

1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup coconut sugar (or brown sugar)
2 tablespoons honey
1 teaspoon banana extract (or vanilla extract)
2 eggs + 1 egg white
1 tablespoon lemon juice + zest
1 cup white flour
1/2 cup whole wheat flour
1/2 cup coconut flour (or white flour)
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon garam masala
1 teaspoon baking soda
1 teaspoon baking power
1/2 teaspoon salt
5-6 ripe Bermuda bananas (small to medium size bananas)
1/2 cup greek yogurt
sprinkle of allspice & drizzle of maple syrup
optional: chocolate chips, walnuts

• Preheat oven to 350°F.
• Line pans with parchment paper (metal pans are better than glass). This recipe makes either 1 large loaf or two smaller loaves. You can also do 1 small loaf and use the remaining batter for muffins (don’t forget to use muffin liners and spray them with cooking spray).
• Cream together butter and sugars.
• Add honey, extract, eggs, lemon juice and zest.
• Stir together dry ingredients.
• Mash bananas. Stir yogurt, allspice and maple syrup into the bananas.
• Fold bananas into other mixture. Be gentle.
• Add chocolate chips and/or walnuts, if desired.
• Pour batter into pans and smooth top.
• Bake, rotating pans halfway. Loaves take approx 45-60 minutes, depending on size. Muffins take approx 25-30 minutes.