We stay largely gluten free around here, and after some experimentation and evolutions, I’ve settled on this nearly perfect recipe for banana bread. Unlike many gluten free breads, the texture is just right – moist and delicious, not loaded with sugar, and healthy & hearty enough to be a respectable breakfast.
Sometimes I divide the batter into muffins and top with a homemade granola mix. Either way, served warm and toasty and topped with some grass fed butter, this may be the perfect way to start a winter morning!
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup flax seed meal
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 eggs (room temp, if they’re cold the coconut oil will solidify in clumps!)
- 2 tablespoons coconut oil, melted
- 1 tablespoon maple syrup (optional)
- 1 teaspoon vanilla extract
- 2 large ripe bananas, mashed
- Preheat oven to 350 degrees. Grease your loaf pan/muffin tins (or use silicone)
- Combine dry ingredients in a medium bowl.
- Fold in wet ingredients, whisking as you go
- Pour into loaf pan/muffin tins (batter will be very thick)
- Bake for about 30 minutes.
- Remove from oven, let cool momentarily and then turn out onto cooling racks
- Try not to eat it all immediately