Instructions

1. Preheat the oven to 350 degrees F. Lightly brush the inside of a 10 by 5 inch loaf pan with coconut oil and line with a strip of parchment paper. Set aside.

2. In a large bowl, mash the bananas with the back of a fork until only a few lumps remain. Add the egg and mix until smooth. Using the fork, whisk in the almond butter, coconut oil, sugar, salt, almond milk, and vanilla until smooth and incorporated. Add the almond flour, rice flour, baking soda, and cinnamon. Use a rubber spatula to stir until combined. Stir in the chocolate chips if using.

3. Pour the batter into the prepared pan sprinkle the walnuts on top. Bake for about 1 hour and 5 to 1 hour and 10 minutes or until the bread is firm to the touch and a tooth pick inserted in the center comes out with very few crumbs. Allow to cool for 30 minutes in the pan resting on it’s side. Loosen the edges with a knife and remove to a wire rack to cool completely. Bread will keep for 4 days at room temperature or can be sliced and frozen for up to a month.