Something fun since we’re all cooking at home more! This cake is especially yummy served with a scoop of vanilla ice cream.
Dr. Wilder’s Banana Cake
1 stick (1/2 cup) organic butter (softened)
1/2 cup organic coconut oil
5-7 ripe bananas, mashed
1/2 cup organic coconut sugar (or monk fruit sweetener for lower carb; maple syrup also works)
1-2 tsp vanilla
Cream wet ingredients together and blend gently (don’t over-mix)!
Combine 2 & 1/2 cup sifted flour with 1/2 tsp salt + 2 tsp baking soda (I use Pamela’s gluten free whole grain; for paleo option, try coconut or cassava flour but add 1/4 cup nondairy milk, yogurt or sour cream for more moisture).
Combine wet and dry ingredients.
Bake in greased loaf pans or 13"x9" cake pan at 350 degrees for 40-45min (until inserted toothpick comes out clean).