I’ve tried a few different gluten free bread recipes, mostly with less than sterling results, but I really like this banana nut bread. Flavors are as good or better than any I ever had, and nicely moist. I don’t do too many recipes with almond meal since it is calorically dense, and can be hard on the lower tract, but this recipe is a keeper, and one to have for guests. My grandkids, always my best judges of taste, liked it, so that gives the recipe two thumbs up in my rating system. Even better with a little smear of good butter.
1 med banana, mashed (about 1/2 to 2/3 cup) very ripe is best
1/4 cup coconut oil or butter
3 large eggs
1 tsp vanilla extract
1/4 cup coconut flour
3/4 cup almond meal flour
1 tsp baking soda
2 Tablespoons ground flax seed meal
1/2 cup walnut pieces
Blend wet ingredients, add to dry; pour into a well-oiled small 4×6 inch ( mine is from Fat Daddio) loaf pan. You could make into muffins, just bake for about 20 minutes.
350F for 35 minutes, or until center done.
Let cool before removing from pan. Makes 8-10 slices. Refrigerate; keeps well for a few days. Should freeze well.