A simple and delicious gluten-free banana bread made with sorghum flour.
Preheat oven to 350F.
Mash bananas well in medium-sized bowl. Then mix in eggs, coconut oil, and vanilla.
Add in all dry ingredients: flours, coconut sugar, baking powder and soda, and sea salt. Combine well.
Grease a loaf pan with a bit of coconut oil and pour batter in. Bake for about 40-45 minutes, or until the centre is firm and comes out clean with a toothpick or fork.
Let cool for 10-15 minutes and enjoy!
Store leftovers in airtight container. I leave mine out on the counter for a day or two, but it can also be refrigerated. Freeze for 3 months.