Not my favorite banana bread, but if you’re gluten free, and/or vegan, or just trying to eat healthier, it’s a pretty good substitute.
4-5 very ripe bananas (depending upon size)
1 egg or egg replacer if you’re vegan (Ener-G egg replacer is one possibility, or you can mix 1 Tablespoon of flax meal with 3 Tablespoons water and let it sit for 15 minutes to thicken before using)
3/4 cup quinoa flour
3/4 cup almond flour
3/4 cup coconut palm sugar (1/2 if you like it less sweet)
1 teaspoon baking soda
1 teaspoon aluminum free baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
3 Tablespoons chia seeds
1/4 cup coconut oil
nuts optional
Use an electric mixer to beat everything together except for the flour and nuts if using. Add flours and blend well. Stir in chopped nuts if desired. Pour into a loaf pan that’s been greased and coated with almond flour. Bake at 350 degrees for 45 minutes or until a toothpick stuck in the center comes out clean.