Banana Bread with Walnuts (Almond Flour and Coconut Flour)

bananabreadalmondflourcoconut This gluten free, grain free, dairy free and paleo banana bread will be your new favourite to bake when you have extra ripe bananas. Chocolate chips optional, but recommended.

¾ tsp. baking soda
½ tsp. sea salt
¾ cup almond flour
¼ cup coconut flour
2 Tbsp. extra-virgin olive oil
3 eggs
1 cup banana, mashed (~ 2 very ripe bananas)
¼ cup pure maple syrup or honey
½ cup walnuts, chocolate chips or berries, chopped (optional)

Preheat your oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a baking pan with olive oil, ghee, coconut oil, or other oil.

Using a whisk or fork, blend all the dry ingredients together.

Add the wet ingredients together, blend well and then mix them into the dry ingredients. I use a mixer to ensure the batter is well blended.

Add the batter to the prepared baking dish.

Bake for 50 minutes or until the top is browned and a toothpick inserted in the middle of the bread comes out clean.

Cool and slice. Store sealed at room temperature for a few days, in the refrigerator for a few weeks, or freeze for a few months.

Makes 8 servings.