This recipe for Gluten Free Banana Bread comes from “The Specific Carbohydrate Diet” by Erica Kerwien, a compilation of recipes designed for those suffering from digestive disorders, such as Celiac and Crohn’s disease.

Banana Bread

Makes 1 regular size loaf, or two mini loafs

Ingredients:

¾ tsp baking soda

½ tsp sea salt

¾ cup almond flour

¼ cup coconut flour 2 TBS olive oil

3 eggs

2 very ripe bananas ( for best results)

¼ cup honey

½ cup chopped walnuts ( optional)

 

Procedure:

Preheat oven to 350 degrees F. Spray your loaf pan with a liquid oil to allow for easy removal. 

Use either whisk or fork, and blend the baking soda, salt and flours in a bowl.

In a separate bowl, mix together the oil, eggs, mashed bananas, and honey.  Combine the wet ingredients with the dry ingredients. I use a Kitchen Aid to make sure everything is well blended.

Pour the batter into the pan. Bake for 40 minutes, or until the sides and top are browned and a toothpick inserted into the middle comes out clean.

Let cool before slicing.

This recipe comes out looking a little flat on top. I was tempted to try some baking powder in the recipe for the second time, but instead I tried it again, as is, and cooked it for 5-6 minutes longer. That seemed to do the trick. This recipe tastes wonderful and has quickly become a staple in the FBWorld kitchen.