My friend Krista's makes an amazing banana bread, or so I have been told. I have never been able to try it, because it is not gluten free. My children are always devouring her banana bread whenever she has some to share. I have not found a gluten free banana bread that I like as much as I remember loving my grandmother's recipe when I was a kid. So, I decided that it was time to create a recipe that reminded me of her recipe. This is the recipe I used.
Gluten Free Banana Bread
3 cups almond flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup honey
1/4 cup coconut oil
1 tablespoon pure vanilla extract
Preheat the oven to 350 degrees. Grease a loaf pan with coconut oil.
In a large mixing bowl, mix together the eggs, bananas, honey, coconut oil, and vanilla. In a smaller bowl, mix together almond flour, baking soda, salt, and baking powder. Mix the dry ingredients into the wet ingredients in the large mixing bowl. Transfer to the loaf pan. Cover with aluminum foil.
Bake for 60 minutes or until a knitting needle stuck in the middle of the cake comes out clean. Let the cake cool in the pan for 5-10 minutes, and then finish cooling on a wire rack before serving.
I think this recipe turned out very well. The top did not sink in, which has happened to me many times when cooking banana bread. My kids gave it their seal of approval. I hope you and your family like it too. Enjoy!