I love banana bread, and this is a recipe I will return to again and again whenever I have rotting bananas on the kitchen counter. Easy to make and super healthy, I am guessing no one will even guess it's not the full-blown gluten and sugar-filled variety. Moist and tasty, everyone will love this treat.
Preheat the oven to 350 degrees.
Grease the sides and bottom of a loaf pan (8 1/2 x 4 1/2) with the coconut oil and then place a piece of parchment paper on the bottom.
In a food processor, place the 2 tablespoons of melted coconut oil, eggs, honey, vanilla and vinegar in the bowl and process for 30 seconds.
In a large bowl, place a sifter and add the coconut flour, almond flour, baking soda and salt and sift all ingredients together. Then add the dry ingredients to the wet ingredients in the food processor, processing until fully incorporated.
In the bowl where the dry ingredients were, place the peeled bananas and begin to mash them with a fork. Then add the coconut milk and stir well to combine. Now add the banana mash to the food processor and process for another 30 seconds or less until everything is well combined.
Drop in any add-ins and pulse until combined or pour the batter into the bowl and stir in the chips, nuts and/or dried fruit, if using.
Pour the batter into the prepared loaf pan and bake for 40 minutes to an hour, until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the loaf to cool in the pan for 15 minutes. On a wire rack, remove the loaf and allow to cool completely.
Slice and enjoy.