4 small-med very overripe bananas or 3 larger ones, mashed really well
4 large eggs room temp
2 teaspoons vanilla extract
1/4 cup coconut oil melted and cooled
1 3/4 cups blanched almond flour
1/2 cup tapioca flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 heaping teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon Celtic sea salt
Optional 1/4 chopped walnuts or pecans
Preheat oven to 350 degrees. In a medium bowl, whisk together all dry ingredients and set aside.
In a large bowl, whisk together the eggs and mashed bananas, then vanilla and coconut oil until well combined. Slowly stir the dry mixture into the wet (don’t use an electric mixer - you will over-mix the batter and prevent it from rising properly) just until moistened and well combined.
Transfer batter to 9 x 5 loaf pan sprayed with coconut oil (or use parchment paper) and bake for 50-60 minutes until deep golden brown and toothpick inserted into the center of the loaf comes out clean. Allow to cool completely in the loaf pan, then remove, slice and serve.