Categories: gluten-free

Ingredients

• 2 medium ripe bananas
• 3 large eggs*
• 1/2 cup dairy-free butter, melted (we like Miyoko’s)
• 1/3 cup coconut yogurt (for store-bought, we like Culina or CocoJune)
• 1 Tbsp vanilla extract
• 2/3 cup organic cane sugar (or sub coconut sugar*)
• 1 1/2 cups Minimalist Baker Gluten-Free Flour Blend (or DIY* // all-purpose flour would also work if not GF)
• 1 1/2 cup almond flour (we like Wellbee's)
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp sea salt
• 1 cup raw walnuts, finely chopped
• TOPPING optional
• 1/4 cup raw walnuts, very finely chopped
• 2 Tbsp cane sugar

Directions

1. Preheat oven to 350 degrees F (176 C) and line a loaf pan with parchment paper.
2. TOPPING (optional): In a small bowl, combine the very finely chopped walnuts and 2 Tbsp cane sugar. Set aside.
3. Mash the ripe bananas in a medium mixing bowl (we like to leave some larger lumps of banana for added texture). Add the eggs and mix well, then add the melted butter, coconut yogurt, vanilla, and cane sugar and mix until well combined.
4. Add the gluten-free flour blend and almond flour and mix well. Finally, add the baking powder, baking soda, salt, and chopped walnuts and mix once more.
5. Pour the batter into the prepared loaf pan and sprinkle the optional topping over the batter evenly. Bake for 55-65 minutes, or until a toothpick (or skewer) inserted into the center comes out clean. The top of the bread may crack, which is fine!
6. Let the bread cool completely (2-3 hours, or overnight) before slicing and serving. Serve with butter and honey or as is. Store leftovers in a sealed container at room temperature for 2-3 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Reheat in the oven or toaster.

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