Grain Free Banana Bread
Dr. Heather Boyd-Roberts

Banana bread is like comfort food for me so I can easily go overboard on how much I eat. Eating banana bread without grains helps to curb that overindulgence because it fills me up much faster. This recipe is grain free, gluten free, and dairy free and sweetened with maple syrup or honey. Enjoy!

3/4 cup almond flour
1/4 cup coconut flour
3/4 tsp baking soda
1/2 tsp salt
2 tbs olive oil
3 eggs
2 very ripe bananas, mashed (about 1 cup)
1/4 cup maple syrup (or raw honey)
1/2 cup chopped walnuts, chocolate chips or berries (optional)

1 tbs coconut sugar
2 tsp cinnamon

Preheat your oven to 350 degrees.

In a large bowl combine dry ingredients.
In a separate bowl, mix together wet ingredients.
Slowly add your wet ingredients into your dry ingredients and blend together.
Fold in walnuts.
Line a loaf pan with parchment paper.
Pour your batter into the loaf pan and distribute evenly.

Sprinkle your combined coconut sugar and cinnamon topping over the top of the bread. You can skip this step, but it gives the loaf a nice crust on top.
Bake for 40 minutes, or until golden brown and a knife comes out cleanly when inserted into the center of your loaf.
Using the parchment paper as a sling, remove your loaf from the hot pan and allow it to cool on the parchment paper.

If it hasn't been eaten up in a few days store in the fridge. This recipe works well to make a double batch and it Freezes well. If you slice it and place wax paper between the slices you can separate the pieces easily for a quick breakfast.