Gluten Free Dairy Free Banana Bread

Anyone else have frantic mornings before school?! I know that is the case for everyone! This banana bread is a slightly different version of the muffins I make all the time. The recipe makes 2 loaves (which my family consumes within a few days ;)) but it is so nice to have on hand for busy mornings! I keep it in the refrigerator, but you could also try freezing a loaf. This bread is ideal toasted, and topped with nut butter!

This bread is simple to come together, and it’s a great way to get the kids to help in the kitchen! I always ask one of my boys to help smash the bananas, because I remember my granny teaching me that when I was little.

Gluten Free Dairy Free Banana Bread Recipe

• 4 ripe bananas
• 4 eggs
• heaping 1/2 cup raw almond butter
• 1/3 cup maple syrup
• 1 1/2 Tbsp coconut oil, melted and cooled
• 1 1/4 tsp vanilla extract
• 2 1/2 cups almond flour
• 1/2 cup coconut flour (this may need to be sifted if there are clumps)
• 1 1/4 tsp baking powder
• 1 1/4 tsp baking soda
• 1/4 tsp sea salt
• 1 1/2 tsp cinnamon

Whisk the eggs in a large bowl. Then add the other liquid ingredients, besides the banana. Smash the bananas in another bowl with a handheld manual chopper (like one you chop nuts with) or on a plate with the back of a fork. Stir the banana into the wet ingredients with a whisk.

In another bowl, whisk the dry ingredients then add the dry mixture into the bowl of wet ingredients. Stir together well. Line 2 loaf pans with parchment paper. Add the batter to the pans and then bake at 350 degrees for 35-40 minutes.

Use a cake tester to check if it is done, but keep in mind that paleo style breads will almost always have more of a moist texture than conventional breads.

I hope you guys enjoy this recipe, and that it makes your mornings a bit more simple! Eating gluten free and dairy free can be tough sometimes, but having baked goods that are quick to serve always helps! If you do make this, please let me know on instagram. 🙂