Ingredients:

  • 3 large overripe bananas, mashed (approx. 1 ½ cups / 340g)
  • ½ cup (115g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • ½ cup (120ml) maple syrup or honey
  • 1 tsp (5ml) pure vanilla extract
  • 1 ½ cups (210g) gluten-free all-purpose flour blend
  • ½ cup (50g) superfine almond flour
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) kosher salt
  • 1 tsp (2g) ground cinnamon
  • ½ cup (85g) semi-sweet chocolate chips
  • ½ cup (60g) chopped walnuts or pecans

Instructions:

  1. Mash the overripe bananas in a large bowl until mostly smooth. Stir in the melted butter, maple syrup, eggs, and vanilla extract until the mixture is emulsified and glossy.
  2. In a separate medium bowl, whisk together the gluten-free flour, almond flour, baking soda, salt, and cinnamon.
  3. Gently fold the dry ingredients into the wet base using a rubber spatula. Mix only until no streaks of flour remain. Fold in chocolate chips or nuts if using.
  4. Pour the batter into a parchment-lined 9x5 inch loaf pan.
  5. Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack.