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Gluten Free Banana Bread

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Cuisine Breads, Desserts
Servings 4 Minature Loaves or 1 large loaf

Ingredients
  

  • 1 3/4 Cups Almond flour
  • 1/2 Cup Arrowroot Flour
  • 1 tsp Cinnamon
  • 1 tsp Baking soda
  • 1/2 tsp Baking Powder
  • 1/4 tsp Sea Salt
  • 3 Large Very Ripe Bananas or 4 small bananas
  • 1/4 Cup Butter or Coconut oil Melted
  • 4 Eggs Beaten
  • 2 tsp Vanilla
  • 2 TBSP Honey Optional
  • 1/2 Cup Pecans and/or Chocolate Chips Optional

Instructions
 

  • Preheat oven to 350 degrees.
  • Mix dry ingredients in a medium bowl, set aside.
  • Use bananas that are so ripe that the color is almost a pale brown when peeled. If you use bananas that are not overripe than your banana bread won't be very sweet & the banana flavor will be very light. Place bananas in a medium mixing bowl & mash with a potato masher. Add melted coconut oil, beaten eggs and vanilla, mix well.
  • Mix wet ingredients with dry ingredients, do not over mix.
  • I used 4 miniature bread pans to bake the banana bread the first few times that I made it. The last time I made it I used a 8.5 by 4.5 inch bread pan. Spray pan with cooking oil & divide batter evenly between the 4 pans or use one big bread pan. Bake at 350 degrees for 30 minutes for the small bread pans. Bake at 350 degrees for 65 minutes or until toothpick inserted in the middle of the bread comes out clean.
  • Baking Tip: Whenever I bake cakes or breads like banana bread I set my timer for 5 minutes less than what the instructions tell me to. Once only five minutes of baking time is left I insert a toothpick in the middle of the bread all the way through to the bottom & if it comes out clean your bread or cake is ready. If there is dough sticking to the toothpick, bake for an additional 5 minutes, repeat this procedure till cake or bread is baked through.
  • Serve plain or smeared with butter.