2 ¼ cup all purpose flour
¾ tsp baking powder
½ tsp baking soda
1 tsp salt
½ tsp cinnamon
8 tablespoons Ancient Organics Ghee
1 cup packed light brown sugar
¼ cup granulated sugar
3 large eggs
2-3 ripe bananas
1 ½ tsp vanilla extract
1 tbsp finely grated lemon zest
4 tbsp sour cream
1 cup shredded coconut, lightly toasted
Preheat oven to 350ºF.
Using ghee, coat the inside of a bundt pan or other desired bread pans.
Lightly dust with flour, discarding the extra.
Combine the first 5 ingredients into a medium bowl, whisk together and set aside.
In a large bowl cream the ghee and sugar.
Once it’s completely combined add the eggs, one at a time, beating well after each addition.
Add the vanilla, bananas, zest and sour cream and mix until just combined.
With the mixer on low, add the flour mix in several segments, beating until just combined.
Stir in coconut.
Pour the mixture into the pan coated with ghee and smooth with a spatula to make an even surface.
Place in the middle of the oven and bake for 35-40 minutes or until a tester comes out clean.
Remove from oven and let sit for five minutes.
Then place a rack over the top of the pan and invert the cake, replacing it on the rack right side up to cool or putting it directly on your serving platter to enjoy while still warm from the oven.