Sort ingredients
ccvv
QR Code
Listen
Pdf
Preheat the oven to 325°. Grease a 9-by-5-inch loaf pan and line it with a strip of parchment paper allowing an inch or two of the paper to hang over the edge so its easy to release the cake after baking.
In a bowl, whisk together the flour, baking soda and salt, set aside.
Using a stand mixer with a paddle attachment or an electric hand beater, beat the butter, coconut oil white sugar, light brown sugar, almond extract and vanilla extract on medium speed until light and fluffy, about 4 minutes.
Gradually beat in the eggs one at a time until fully incorporated. Beat in the mashed banana until incorporated (it will look broken a this point, its okay).
Add the flour mixture on low speed in 2 installments alternating with the sour cream just until just incorporated. Be sure to scrape down the sides of the bowl after each addition to ensure everything gets mixed properly. Stir in the sprinkles by hand.
Pour the batter into your prepared pan and sprinkle the top with extra sprinkles and a tablespoon of white granulated sugar.
Bake in the center rack of the oven for 45-55 minutes or until a toothpick in the center comes out clean.