Gluten-Free Banana Bread

makes one 7.75" loaf

3 ripe, peeled bananas, mashed

2 large eggs

1 egg white

1 tablespoon vanilla extract

3/4 teaspoon baking soda

1/4 teaspoon fine sea salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup plus 2 tablespoons coconut flour, sifted

1. Preheat the oven to 350 degrees. Line a 7-inch loaf pan with parchment paper or spray liberally with cooking spray.

2. In a large bowl, mash the peeled bananas until smooth. Stir in the eggs, egg white, and vanilla extract.

3. In a small bowl, whisk together the sifted coconut flour, baking soda, salt, cinnamon, and nutmeg.

4. Add the dry ingredients to the wet ingredients and stir until combined. Let the batter sit for 5 minutes to allow the coconut flour to absorb the liquids.

5. Spoon the batter into the prepped loaf pan. Bake in the oven for 40 minutes, or until a toothpick inserted into the loaf comes out clean.

6. Remove the bread from the oven and let the bread cool in the loaf pan on a wire rack for 10 minutes. Then carefully remove the bread from the pan and let it cool completely. Store any leftover bread in an airtight container in the fridge for up to one week.