Step 1

Preheat your oven to 350°F.

Step 2

Grease a 1-pound loaf tin (mine is 8.5 in x 4.5 in) and set aside.

Step 3

To a large mixing bowl, add the eggs, nut milk, avocado oil, coconut sugar, and vanilla. Whisk or beat together with a hand mixer until well combined.

Step 4

Stir in the mashed banana.

Step 5

To a smaller mixing bowl, add the gluten-free flour, baking powder, baking soda, cinnamon, and salt. Stir gently until just combined.

Step 6

Add the dry ingredients to your wet mixture (I like to sift them in to avoid lumps but this is optional), mixing until just combined and there are no dry lumps remaining. There will still be some lumps from the banana and that’s totally fine.

Step 7

Pour the banana bread into your prepared loaf tin. If you really want to impress your tasters or guests, lay a thin slice of banana on top (see note 4).

Step 8

Bake for 50 to 60 minutes, or until the outside has deepened in color and a toothpick inserted comes out clean. (I bake mine for the full 60 minutes even though a toothpick typically comes out clean around 50 minutes).

Step 9

After baking, allow the bread to cool on a wire rack. Once cool enough to handle, remove the bread from the loaf tin and continue cooling completely (see note 5).

Step 10

ENJOY!!