Gluten Free Banana Bread

Preheat oven to 350 degrees. Lightly grease a 9x5 or 9x4 inch loaf pan, or line it with parchment paper. If making muffins, lining tin with paper liners.

In a large bowl, combine almond flour, arrowroot starch, baking soda, and salt. In a separate bowl, beat together eggs and coconut sugar for 2 minutes. the vanilla, melted oil, mashed bananas, and vinegar. Beat on medium speed until well combined.

​Stir banana mixture into flour mixture until well combined. Mix in the walnuts and chocolate chips. Pour batter into prepared loaf pan or muffin liners

​Bake in preheated oven for 60-75 minutes, you want the exterior to be deep golden brown. Bake for 30 minutes if making muffins, or until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack and cool another 10-15 minutes before you enjoy.

Preheat oven to 350 degrees. Lightly grease a 9x5 or 9x4 inch loaf pan, or line it with parchment paper. If making muffins, lining tin with paper liners.

In a large bowl, combine almond flour, arrowroot starch, baking soda, and salt. In a separate bowl, beat together eggs and coconut sugar for 2 minutes. Add the vanilla, melted oil, mashed bananas, and vinegar. Beat on medium speed until well combined.

​Stir banana mixture into flour mixture until well combined. Mix in the walnuts and chocolate chips. Pour batter into prepared loaf pan or muffin liners

​Bake in preheated oven for 60-75 minutes, you want the exterior to be deep golden brown. Bake for 30 minutes if making muffins, or until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack and cool another 10-15 minutes before you enjoy.