Spilling Secrets Banana Bread

5 from 2 votes

3/4 cup Almond Flour
1/4 cup Coconut Flour
3/4 tsp Baking Soda
1 tbsp Potato Starch
1/2 tsp Salt
1 tbsp Olive Oil
1 tsp Vanilla
3 Eggs
2 Overly Ripe Bananas
1/4 cup Maple Syrup or Honey
1/2 cup Chocolate Chips You can also do 1/4 cup chocolate chips and a 1/4 cup coconut flakes.

Preheat your oven to 350°.
Line your loaf pan with parchment paper allowing some extra to drape over the sides or grease loaf pan with ghee, butter, or any other neutral oil you have in your pantry (olive oil, coconut oil, etc).
Using a whisk or fork, blend all dry ingredients together.
Mix all wet ingredients together.
Combine wet and dry ingredients together mixing well until all incorporated.
Add chocolate chips and optional coconut flakes.
Add batter to loaf pan.
Bake for 40 minutes and until the top is golden.
I think this banana bread tastes best served warm, even better warmed in the toaster for a few minutes and slathered with butter or honey.
Make a hot cup of tea, warm a slice, and find a cozy corner to enjoy.

While I don't know the recipe from that fateful birthday lunch with my mother, here is my memory's version.

And while I'm not gluten free, this recipe is. Luckily, it's no less delicious than the one I remember from all those years ago.