Banana Bread (sugar free & gluten free)

Last week I was overflowing in overripe bananas, so it was the perfect time to experiment and try making a sugar free banana bread. I have plenty of recipes that use honey or maple syrup but the end result was too sweet for me. Bananas have so much natural sweetness, so not adding any sweeteners allows the flavor to shine through.  

After a few failed batches and a few tweaks here and there I think I have come up with a recipe that I like. The "sweetness" in this bread comes solely from the bananas, so I recommend you use very ripe ones--the more brown spots the better.     

This bread is great on it's own, but is also really tasty toasted with some butter. 

Ingredients 

Dry

• 1 1/4 cups almond meal (I like this or this brand)
• 1 tablespoon coconut flour
• 1/2 teaspoon baking soda
• 1/2 tablespoon cinnamon 
• 1/4 teaspoon salt 
• 1/2 cup chopped walnuts or pecans (optional)

Wet

• 2 tablespoons coconut oil, melted
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup mashed bananas (about 2-3 bananas) 

Directions 

Preheat oven at 350 degrees. Grease and loaf pan with coconut oil or coconut oil cooking spray. 

In a large mixing bowl add the almond meal, coconut flour, baking soda, cinnamon and salt. 

Melt the coconut oil at very low heat until barely melted (you don't want it to get too hot).

In a medium bowl whisk the eggs then add the coconut oil and vanilla extract. Mix well. Add the mashed bananas and mix until everything is well incorporated. 

Add the wet ingredients to the dry ingredients, mix well until all the ingredients are well incorporated. If using nuts mix them in.

Pour batter into your greased loaf pan (I use this one).

Bake for 30-45 minutes. Let cool for an hour and serve.