I love banana bread but I’ve rarely found in cafés GF options and ones that didn’t taste too sweet. Until, I found a recipe online by baker Olivia Crouppen on Bigger Bolder Baking website.

Here’s the recipe! Enjoy. Tastes unbelievable👌

GF Banana cake

Moist, sweet, and topped with a whole banana (also, studded with toasty walnuts) — my delicious and nutritious Gluten-Free Banana Bread is a low carb, zero sugar powerhouse of flavor.

Course: bread

Cuisine: American

Servings: 10

Calories: 139 kcal

Author: Olivia Crouppen

Ingredients

• 3 ripe bananas 2 mashed, 1 sliced in half length wise
• 3/4 cup (3oz/85g) almond flour
• 1/4 cup (¾ oz/21g) coconut flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 2 tablespoons coconut oil, melted
• 2 teaspoons vanilla extract
• 3 eggs
• 1/4 cup (2 ½ oz/71g) sugar free maple syrup, maple syrup or honey
• 1/2 cup (1 ½oz/43g) walnuts, roughly chopped

Instructions

1. Pre-heat your oven to 350°F (180°C), then line a 9×5 inch loaf tin with parchment paper. Set aside.
   
2. In a large bowl stir together the almond flour, coconut flour, baking soda, and cinnamon.
   
3. In a separate bowl combine the mashed banana, eggs, coconut oil, maple syrup, and vanilla.
   
4. Fold the wet ingredients into the dry until a batter is formed. Lastly, fold in the chopped walnuts — reserving some to sprinkle over the top of the bread.
   
5. Transfer the batter to your lined baking tin. Lay the two halves of the whole sliced banana on the top and sprinkle over the reserved walnuts.
   
6. Bake the banana bread for 45-50 minutes or until a toothpick inserted into the center of the bread comes out clean.
   
7. When the bread is done remove from the oven and allow to cool slightly before removing from the tin. Slice and serve warm or room temperature.
   
8. Cover and store in the refrigerator for up to 4 days

Source: https://www.biggerbolderbaking.com/gluten-free-banana-bread-low-carb/