If you’re like me, banana bread was a staple in the kitchen growing up. I’m positive my mother only bought bananas to let them go bad and have a reason to make banana bread! This is not a complaint though…walking in the door after school and having that scent hit you in the face brought comfort and warmth.
Traditional recipes usually include refined sugar, all purpose flour containing gluten, and oil. THIS recipe…after much fine tuning…contains gluten free flours, NO added sugar, and yet remains tasteful and reminiscent of the banana bread I grew up with. Enjoy!
Gluten Free Banana Bread
3-4 Bananas (or 400 grams), Mashed
1/2 Cup Nut Butter – I chose Peanut
1/4 Cup Butter, Melted
1/4 Cup Coconut Flour
1/3 Cup Almond Flour
2 Tbsp Ground Flax
1 Tbsp Cinnamon
1 tsp Vanilla Extract
1 tsp Baking Powder
1 tsp Baking Soda
* Preheat oven to 350
*In a large bowl, or with a mixer, mash bananas and add eggs, nut butter, and melted butter.
* Add remaining ingredients and mix until combined.
*Grease your loaf pan or line with parchment paper.
*Pour batter and spread evenly. Bake for 45-50 minutes, or until toothpick inserted comes out clean.
* Let cool for 5-10 minutes and then remove from pan….NOW you can taste it!
*For 12 muffins bake for @25-30 minutes*