Gluten-Free Banana Bread
If you’re still unsure what to do with a bunch of bananas before they over-ripen, this one’s for you!
Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes

Servings: 5
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Ingredients:

• 1/4 cup almond flour*
• 3/4 cup coconut flour**
• 1 teaspoon baking soda
• 1 ripe or overripe bananas, mashed***
• 3 eggs, room temperature 
• 1 tablespoon olive oil
• 2 tablespoon all natural creamy almond butter****
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract*****
• Dash of salt

Ingredients Key:

*Can substitute out for gluten-free flour, buckwheat flour, etc. 

**Can substitute out for gluten-free flour, buckwheat flour, etc. 

***Even though this is a banana bread recipe, if you don’t like or are allergic to bananas, you can substitute it out for another fruit or vegetable you can tolerate such as applesauce, pumpkin, carrot, zucchini, or sweet potato

****Can substitute out for peanut butter, tahini, or sunflower butter

*****Optional item but adds flavor without adding sugar

Directions:
(1) Line a bread pan with parchment paper and preheat oven to 350 F

(2) Mash bananas in a bowl.

(3) Then add eggs, oil, nut butter, almond and vanilla extracts into the bowl containing the banana and mix until just combined.

(4) In a separate bowl, wisk flours, baking soda, and salt in a large bowl until just combined.

(5) Add wet ingredients to dry ingredients, folding together with a spatula until just combined.

(6) Pour mixture into a lined bread pan and bake for 25-30 minutes, until a toothpick comes out clean.