Classic Banana Nut Bread

I already have banana bread/muffin recipes, I know. If you don't believe me here's links to #1, #2, and #3. So, yeah, I have a thing for banana bread.  And it was time to make it over again. You see, my other recipes are good, my boys especially love #2, but it doesn't take like classic banana bread...and there's a lot of white sugar which now gives me stomach aches and horrible headaches...so, yep, time to make it over.

 This banana bread is as classic as banana bread can get, it's moist with that hint of cinnamon and nutmeg.

 And the best part?  It's made with coconut sugar, agave (or honey) and coconut oil...so much better for you.

This post was shared on Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Allergy Free Wednesday, Gluten Free Fridays, and Whole Food Fridays.


Classic Banana Bread
2 cups gluten free flour blend (this last batch I made I used sorghum and millet flours in place of the sweet rice and oat flours, and it has been AMAZING!)
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (I use himalayan pink salt)
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
3 eggs, beaten
1 1/2 cups mashed banana (about 4-5 medium)
1/2 cup coconut sugar
1/4 cup agave nectar or honey
1/2 cup coconut oil, melted
1/4 cup chopped walnuts

Directions
Prehead oven to 350F. Grease a large loaf pan (9X5 inch) and set aside.  In a mixing bowl combine all the dry ingredients. 

In a separate bowl combine the eggs, banana, coconut sugar, agave, and coconut oil. Pour the wet ingredients into the dry ingredients and mix until well combined. Fold in nuts and pour batter into the loaf pan.

Bake at 350F for 50-60 minutes or until a wooden toothpick comes out clean. The the bread cool for 5-10 minutes in the pan before removing in and completely cooling it before slicing...don't try to slice it warm, it will just fall apart.