Ingredients:

  • 1.5 cups almond flour
  • 0.5 cup gluten-free all-purpose flour blend
  • 1 tsp baking soda
  • 0.5 tsp ground cinnamon
  • 0.25 tsp sea salt
  • 3 large overripe bananas
  • 2 large eggs
  • 0.33 cup maple syrup
  • 0.33 cup melted coconut oil
  • 1 tsp pure vanilla extract
  • 0.5 cup chopped walnuts
  • 1 pinch flaky sea salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, mash the bananas until smooth. Whisk in the eggs, maple syrup, melted coconut oil, and vanilla extract until fully emulsified.
  3. Sift the almond flour, gluten-free flour blend, baking soda, cinnamon, and salt directly into the wet mixture. Fold gently with a spatula until just combined.
  4. Fold in the toasted walnuts until evenly distributed.
  5. Pour the batter into the prepared pan and smooth the top. Sprinkle with a pinch of flaky sea salt.
  6. Bake for 55–65 minutes until a toothpick inserted into the center comes out clean.
  7. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.