My Favorite Banana Bread (and it's gluten-free too)

I polled my friends and family on Facebook and asked for their favorite banana bread recipe. I tried them all - this was the only one that used almond flour instead of all-purpose flour and I think it's what makes all the difference. Since banana bread bakes for almost an hour, it tends to come out dry; and if you undercook it the middle becomes mushy. The original recipe can be found here. I add my own fun to it by adding chocolate chips and rum extract. I buy bananas weekly and when they start to turn brown, I peel them and throw them in a tupperware and stick in the freezer. All you have to do is let them thaw and then you can make this bread. The best part is there's no gluten and no added sugar (this didn't sway my recipe choice though). This bread freezes great too for future consumption. 

Ingredients

• 2 1/2 cups blanched almond flour

• 1 1/2 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1/2 tsp salt

• 1 tsp baking soda

• 3 eggs

• 1/2 cup honey

• 1/4 cup plain whole milk yogurt

• *3 bananas ripe, mashed

• 1 tsp pure vanilla extract

• 1/2 tsp rum extract (or regular rum if you're feeling wild)

• 1/4 cup chocolate chips

• 1/4 cup walnuts chopped

Instructions

1. Preheat the oven to 350ºF.

2. Grease a large bread pan with butter or coconut oil.

3. In a large bowl mix together the dry ingredients: almond flour, cinnamon, nutmeg, salt, and baking soda.

4. In a medium size bowl, whisk together the eggs. Add in the honey, yogurt, mashed bananas, vanilla, and rum extract. Whisk together until combined.

5. Stir the wet ingredients into the dry ingredients until combined. Fold in the chopped walnuts.

6. Pour the batter into a large bread pan and bake for 50-60 minutes until the center is firm.

7. Allow to cool. Remove from pan.

8. Slice and enjoy with lots of pastured butter!

*Note about bananas: I like to buy bananas then when they get over ripe (basically brown/black), I unpeel them, put them in tupperware and freeze them. When I make this bread, I just take tupperware out of freezer and let it thaw. There will be a good amount of liquid in tupperware from bananas and I add all of that into the recipe.