Ingredients

The following ingredients have 10 Servings
  • 4 medium (overripe bananas, previously frozen and defrosted (fresh))
  • 1/4 cup coconut oil (or other neutral-flavored oil)
  • 2 medium eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups gluten free all-purpose baking flour
  • ¼ cup almond meal
  • 2 tablespoon flaxseed meal
  • 3/4 teaspoon baking soda
  • ¾ teaspoon baking powder
  • 3 tablespoon yogurt (I used homemade fat free yogurt)
  • ¼ teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup walnut pieces

Instruction

  • Preheat oven to 350F.
  • Grease a 9×5-inch loaf pan, or spray it with a nonstick baking spray and line with parchment paper for extra safety.
  • Mash bananas in a large bowl.
  • Roast the walnut in the preheated oven for about 10 minutes and crush them into small pieces and set aside.
  • Sift flour, salt, baking powder, baking soda, cinnamon in a large bowl then add almond meal .To this mixture, add flax seed meal and mix everything.
  • In another bowl add coconut oil, then add, egg, yogurt and vanilla.
  • Add coconut oil mixture into the flour mixture and mix well.
  • Then, add mashed banana mixture and mix until everything is combined well.
  • Add crushed walnuts and mix well once again.
  • Transfer the batter to baking pan and bake for about 45 minutes or until a toothpick inserted comes out clean.
  • If you have any leftovers, this banana bread can be stored at room temperature for 2-3 days by wrapping them with foil.