Step 1

Preheat your oven to 350 degrees Fahrenheit (175 Celsius) and place a rack in the middle.

Step 2

Prepare a 8×4 loaf pan by lining with parchment paper and spraying with a baking or oil spray.

Step 3

Whisk the eggs and sugar with a stand mixer on medium-high speed until they’re light and fluffy.

Step 4

Add the banana, sour cream, almond butter, and coconut oil and continue whisking until combined.

Step 5

Add the flour, baking powder, baking soda, and kosher salt and mix to incorporate. Then add in your nuts and mix once more.

Step 6

Pour into your greased and lined loaf pan and bake for 60 minutes or until a toothpick or cake tester comes out clean.

Step 7

Let cool for 15 minutes in the pan and on a wire rack. Then, flip onto a plate or cutting board for serving.

Step 8

Instead of a loaf pan, line a 12-muffin pan with cupcake liners (or 2 6-muffin pans).

Step 9

Bake at 350 F (175 C) for 10 minutes, and then turn the oven temperature up to 450 F (230 C) for 5-8 more minutes.

Step 10

Test them with a toothpick or cake tester to make sure they’re done before pulling them out of the oven.

Step 11

Let them cool for 10 mins in the pan on a wire rack before removing the muffins.