Gluten-Free Banana Bread

We made this last week, and everyone in the house was eyeing the last piece. My teens loved it, so it was another successful attempt at convincing them that going gluten-free is a good thing.

I had found a Banana Bread recipe earlier last year that used only coconut flour and a crap-load of eggs, but it came out more like a bread pudding consistency. Don’t get me wrong, it was really good, but I was in the mood for a traditional banana bread consistency this time.

The original recipe can be found here at The Spunky Coconut. They have some super yummy-looking recipes that I can’t wait to try out. In fact, I’m going to attempt to make their Chocolate Donuts recipe later today.

The following recipe is based on what I used. Again, the original recipe can be found at the link above.

2 ripened organic bananas
4 large eggs
1/2 cup honey
3 tablespoons coconut oil, liquefied
1/2 teaspoon pure vanilla extract
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/4 cup Bob’s Red Mill tapioca flour
1/2 cup Bob’s Red Mill coconut flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder

Preheat oven to 350F.

Mash bananas in a mixer, then add eggs one at a time on low speed.

Add the rest of the ingredients, and mix until all ingredients are incorporated.

Pour into 8×8 greased (with some coconut oil) glass Pyrex. Bake for 40 to 50 minutes.

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