Description

Thick and fluffy gluten free banana bread. Free of any refined sugars and flours, and full of flavor!

Ingredients

Scale

3 ripe, spotty bananas
1/3 cup coconut oil OR butter, melted and cooled
2 eggs
1/3 cup honey (or maple syrup)
1 tsp vanilla extract
1 + 1/3 cup almond flour
1/3 cup oat flour (can sub buckwheat flour)
1/3 cup tapioca flour/starch
1 tsp cinnamon
1 tsp sea salt
1 tsp baking soda
2/3 cup chopped walnuts
Optional: Chocolate chips

Instructions

Preheat oven to 350°F and line a loaf pan with parchment paper. For muffins, line a muffin tin with 12 cupcake liners.
In a large bowl, mash the banana —some chunks left are good!
In a separate bowl, whisk together coconut oil, honey, eggs, and vanilla until smooth. Stir mixture into mashed bananas.
Pour in remaining dry ingredients, and stir until everything is well combined. Stir in walnuts and/or chocolate chips.
Pour batter into greased loaf pan (or cupcake liners).
Bake loaf for 50-55 minutes (for muffins, only bake for 23-24 minutes!), or until a toothpick comes out mostly clean. Allow to cool in the pan for 5-10 minutes, then lift by the parchment paper to continue cooling on a cooling rack. Important: allow to completely cool before slicing.

Notes

I have recently made some minor updates to the recipe to make it even better, and to leave out a couple ingredients that ended up not being necessary (ex: the hemp seeds). This is the best version yet 🙂

All of the substitutions I have listed in the recipe are ones I have tested my self. I cannot guarantee results if any other substitutions are made! xo