4mediumvery ripe bananaslots of black spots, or thawed over-ripe ones from the freezer, or about 1 1/4 cup to 1 1/2 cup mashed banana
1/2cupsoftened coconut oilor use a preferred butter
1/2cuppalm sugar add more to taste, will depend on the sweetness of your bananas and your taste preference! If I need more sweetness beyond the 1/2 cup, I use liquid stevia drops. Any granulated sugar will do.
Beat the coconut oil or butter and sugars until smooth. (See notes for directions on using a food processor instead)
Beat in the bananas , vanilla, and lemon juice.
Whisk the dry ingredients together, and mix into the banana mixture until smooth. Batter should be a very typical quick bread consistency, thick enough to have to coax it out of the bowl and into the pan. Add a bit more flour if needed.
Pour into prepared pans, bake until golden brown and knife inserted in middle comes out clean: about 50 minutes for a large loaf pan, 30 minutes for a mini loaf pan, or 18-20 minutes for muffins.
Notes
Alternately, you could do this in the bowl of a food processor: blend all wet ingredients until smooth and creamy. Add in the dry ingredients over the tops, pulse to mix. Pulse in any add ins of your choosing.