½cupsour creamcan use a lactose or dairy-free option if required
2cupsgluten-free all purpose flourI use Bobs Red Mill 1:1 Gluten-Free Baking Flour
Preheat the oven to 325°F.
In a large mixing bowl, whisk together the mashed bananas, maple syrup, applesauce, sour cream, and eggs.
Add the flour, baking powder, baking soda, and salt to the same bowl. Lightly mix the dry ingredients together on top, then use a rubber spatula to gently fold everything together.
Grease a 9x5" loaf pan with coconut oil. Pour the batter in and use your spatula to smooth the top.
Bake for approximately 65 minutes, until a skewer inserted into the middle of the loaf comes out clean.
Remove from the oven when done, and allow to cool in the pan for 5 minutes before turning out onto a wire rack to cool completely (approximately 2-3 hours). It is quite important for the texture that you do not cut into the banana bread while it's warm.
The bread is best served the next day. After 2-3 hours when fully cool, place the loaf in an airtight container or cover with plastic wrap or tin foil. Store at room temperature overnight. The taste and texture is optimal the next day. Can be stored like this at room temperature for up to 3 days. Enjoy!