Banana Bread GF
2 medium bananas, mashed
2 tablespoons coconut oil, melted
1 tablespoon honey
1 tablespoon vanilla extract
1 cup (4 oz.) almond flour
1/2 cup (2 oz.) coconut flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup chopped almonds
1 teaspoon turbinado sugar (not paleo, totally optional!)
Preheat oven to 350 degrees F. Grease a 5x7-inch loaf pan.
Mix together the bananas, coconut oil, honey, vanilla, and eggs until completely combined. Add in the almond flour, coconut flour, baking soda, salt, and cinnamon and stir until all the ingredients are fully incorporated.
Pour the mixture, which should be thick, into the prepared loaf pan and smooth the top. Sprinkle the chopped almonds and turbinado sugar evenly over the top.
Bake for 32-35 minutes or until the bread is golden brown and a knife comes out clean. Let cool for 10 minutes and then invert onto a wire rack to cool completely.
Keep tightly wrapped for up to 3 days.