Ingredients:

  • 3 large (approx. 375g) overripe bananas
  • 2 large room temperature eggs
  • 1/3 cup (80ml) melted coconut oil
  • 1/2 cup (100g) coconut sugar
  • 1 tbsp pure vanilla extract
  • 1 tsp apple cider vinegar
  • 1 1/2 cups (210g) gluten-free 1-to-1 baking flour
  • 1/2 cup (50g) superfine blanched almond flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp fine sea salt
  • 1/2 tsp xanthan gum

Instructions:

  1. Preheat your oven to 350°F (180°C) and line your loaf pan (8.5 x 4.5 inch) with parchment paper.
  2. In your large bowl, mash the 3 large bananas until almost liquid with only tiny lumps remaining.
  3. Whisk in the 2 room temperature eggs, 1/3 cup melted coconut oil, 1/2 cup coconut sugar, 1 tbsp vanilla, and 1 tsp apple cider vinegar.
  4. Add the 1 1/2 cups gluten-free flour, 1/2 cup almond flour, 1 tsp baking soda, 1/2 tsp baking powder, 1 tsp cinnamon, 1/2 tsp salt, and 1/2 tsp xanthan gum. Adding them directly on top of the wet mix and whisking gently prevents 'flour pockets.'
  5. Use a spatula to gently fold everything together until no dry streaks remain.
  6. Pour the batter into the prepared pan and smooth the top with your spatula.
  7. Place in the center of the oven and bake for 55 minutes until the top is dark golden and a toothpick comes out clean.
  8. For precision, the internal temperature should reach 205°F (96°C).
  9. Let the bread sit in the pan for 10 minutes until the structure sets slightly.
  10. Lift the loaf out and place on a wire rack for at least 20 minutes before slicing.