Gluten and Sugar Free Banana Bread

I love banana bread, but typically steer clear of sugar so opted for monk fruit in this recipe. I have been loving the richness of buckwheat in all baking so included this as the main flour. My family devoured this! I had the wild idea to make French toast with it, but have yet to followthrough, let me know if you venture there, would love to hear about the results!

Seeds for added nutrition and crunch

You can play with the base of this recipe, using almond flour, cassava, or even rye. It’s fun to add different seeds or nuts. I love walnuts and pecans in most things banana! This bread is a real treat the day after, try it toasted and smoother in butter.

INGREDIENTS

1/2 cup coconut oil or butter, melted

4 ripe medium bananas

3/4 cup monk fruit

3 large eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

1 cup buckwheat flour

1 cup almond flour

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup sunflower seeds, walnuts, or whatever you love

METHOD

1. Preheat the oven to 350 degrees F. .Grease a bread pan and sprinkle a bit of flour and seeds on the bottom. Set aside.

2. In a bowl, mash 3 of the bananas with a fork until pureed Add monk fruit, oil, eggs, vanilla, and almond extract. mix until smooth.

3. In a large bowl, whisk the flour, salt, and baking soda. Pour in banana mixture and mix until blended. Fold in the sunflower seeds or nuts.

4. Pour batter into a loaf pan and slice the remaining bananas lengthwise. Place on top of the batter and sprinkle over sunflower seeds.

5. Place in oven and bake for about 55 minutes.

6. Best if you allow cooling before eating as the bread sets up nicely!