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Preheat your oven to 350a F and grease a 9x5-inch loaf pan with some coconut oil. In a large mixing bowl, mash bananas well with a masher or the back of a fork. Add the egg, yogurt, and milk, and mix well. In a small saucepan, melt the coconut oil over medium-low heat. Stir it into the wet mix, along with the vanilla and coconut sugar. In a separate bowl, mix together the sprouted whole wheat flour, baking soda, and salt. Add this to the wet mixture and stir only to combine. Overmixing will produce a squat, dense banana brick, which we are trying to avoid! Stir in the unsweetened coconut flakes and chocolate chips (if using) and pour into prepared loaf pan. Bake on the middle rack of the oven for about 50 minutes or until a tester inserted in the middle comes out clean. Remove from the oven and let it cool on a wire rack for about 10-12 minutes. Using a small knife, run it around the edges of the bread and turn it out onto the rack to cool. It's delicious with a nice cup of tea or coffee!
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Stone-ground whole wheat — bread, muffins, pizza, 100% whole grain
Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting