Banana Bread

I eat a lot of bananas. Unfortunately, I can’t always get to them before they brown, and this has resulted in a rather large pile of suggestively shaped bricks sitting in my freezer. After trial and error with many, many different batters, I finally hit the jackpot.

And the jackpot happens to be gluten free. Hell yeah, baby.

I make the almond meal myself (refer to almond meal/milk) and I find the coconut flour helps to keep the bread from being too damp, if that makes sense. Fair warning, my recipe makes an entire loaf and a dozen muffins.


  • 4 ripe bananas
  • 3 cups of almond meal
  • 1/2 cup of coconut flour
  • 2 tsp of baking soda
  • 2 tsp of cinnamon
  • 2 tsp of vanilla
  • 4 eggs
  • 1/2 cup of coconut oil
  • 1 1/2 tbs of peanut butter
  • 1 tbs of maple syrup
  • Optional: Crushed walnuts, crushed pecans, brown sugar crumble.


  1. Preheat oven to 350.
  2. Mix all dry ingredients.
  3. Mix all wet ingredients.
  4. Combine, mix evenly, and distribute between loaf pan and muffin tin.
  5. Sprinkle top of loaf and muffins with brown sugar and nuts.
  6. Bake the muffins for 27 minutes, and the loaf for 58 minutes, or until a toothpick comes out clean.

Well, I never said this recipe was easy on the sugar, but I have absolutely no regrets there.


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