I’ve finally got it: the perfect banana bread. I’ve been fiddling with my sour cream banana bread recipe for a while, trying out different flour substitutions, and this combination produced the best one yet. It’s a moist, slightly nutty banana bread with a tight crumb and rich flavor. Even better? There’s no white flour to be seen and there’s hardly any added sugar.
If this doesn’t become your go-to banana bread recipe, I don’t know what will. Even though it might feel like you’re eating cake, this banana bread gets a big burst of health from ground almonds, ground oats, and three bananas. Make it now — you won’t regret it.
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