I am so excited to share this recipe!

I’ve been working on a gluten free bread recipe book with Yuri and I’m going to give you a little teaser/gift here.  Shhh don’t tell him, ok?  This was my first priority when we ventured into creating these recipes. 1) because I love banana bread and 2) we had a surplus of overripe bananas.

So, here is another recipe from my childhood.  It’s been changed up quite a bit from the original version, but surprisingly “tastes like memories,” which is what I say any time I hit the nail on the head with respect to recipe creation!

If you don’t have any coconut palm sugar you can substitute brown sugar.

Gluten Free Banana Bread

• 3 ripe bananas
• 2 well beaten eggs
• 1/4 cup coconut oil, melted
• 1/2 cup palm sugar
• 1 1/2 cups almond flour
• 1 tbsp coconut flour
• ¼ tsp sea salt
• 1 tsp baking soda

Preheat the oven to 350F and prepare a silicone or glass bread dish by greasing it with coconut oil.

In a large bowl, mash the bananas and mix in the eggs and melted coconut oil.

In a separate bowl, mix the almond flour, coconut flour, sugar, sea salt, and baking soda.

Add the dry ingredients to the wet and mix well.

Pour into prepared baking dish and bake at 350F for one hour.

Let cool in pan before cutting or just when you simply cannot wait any longer!