Gluten Free Banana Bread

I had a few bananas that had started to look like a cheetah so I figured it was time to whip up a quick, but relatively healthy banana bread.  And I promise, this one is super easy to come together, light on kitchen clean-up, and quite delicious as endorsed by my 5-year-old.  It will come out a little more dense than your usual banana bread but the taste right out of the oven is just heaven.  For those with nut allergies, you can definitely tweak to use a different gluten free flour – there are many choices these days.

Prep Time: 5 minutes.  Bake time: 45-50. Clean-up: Approx. 5-7 minutes.

Ingredients:

Butter, Coconut oil or baking spray (to grease loaf pan)

3 very ripe bananas, mashed with a fork

3 large eggs

2 tbsp honey (ish)

1 tbsp vanilla extract

1 tbsp cinnamon

1 cup nut flour blend

1 cup coconut flour

1 tsp baking soda

A big dash of kosher salt

Directions:

1. Preheat oven to bake at 350 degrees. Use butter, coconut oil or baking spray to coat a loaf pan.  Sprinkle some coconut flour inside the greased pan and tap out the excess.  I find this all helps the loaf come out of the pan with more ease.
2. In a large bowl, mix together the mashed banana, eggs, honey, vanilla and cinnamon until smooth.
3. Stir in the gluten free flours, baking soda and salt until combined.  My batter was pretty thick.
4. Smooth out the batter in the loaf pan.
5. Bake banana bread until brown and a toothpick comes out clean – about 45 to 50 minutes in my oven.  FYI – it doesn’t rise too much.
6. Let cool a minute or two in the pan then flip onto a rack to cool a bit longer.  I found it was ready to be sliced in just about 10-15 minutes for a nice, warm slice of bread to enjoy with some coffee or tea.

YUM! Let me know what you think!