Combined two recipes to make banana bread.

I used:
3 bananas
dash of milk
1 egg
1/2 c almond meal
1/4 c coconut flour
1/2 c oats
1.5 tsp cinnamon
pinch cardamom, allspice, clove, mace, ginger powder
2 tsp baking powder

gluten freerecipe
coconut flour recipe

Best Ever Coconut Flour Banana Bread
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr

SERVINGS: 12
Ingredients
4 very ripe bananas (about 1 1/2 to 1 3/4 cups mashed)
3/4 cup coconut flour
5 eggs
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract

Instructions
Preheat the oven to 350ºF and line a 9-inch by 5-inch loaf pan with parchment paper. In a large bowl, mash the bananas with a fork. To the mashed banana, add in the coconut flour, eggs, coconut sugar, cinnamon, baking soda, salt, and vanilla. Use a whisk to stir the batter well, breaking up any lumps so a smooth batter is formed.
Pour the batter into the lined loaf pan and bake until the center of the loaf has risen and started to crack, feeling firm to the touch, about 45 to 55 minutes. Cool completely before slicing and serving.
Because this loaf is moist, be sure to store it in an airtight container in the fridge for best shelf life. It should last at least a week when stored in the fridge, though you might eat it all before then!

Second Recipe:
Servings: 10

Ingredients
3 medium ripe bananas(~1 1/2 cups or 337 g)
1/2 tsp pure vanilla extract
1 egg (or sub 1 chia or flax egg)*
3 Tbsp (45 ml) grape seed or coconut oil, melted
3 1/2 tsp baking powder
3/4 tsp sea salt
1/2 tsp ground cinnamon
3/4 cup (180 ml) unsweetened almond or dairy-free milk
1 1/4 cup (137 g) almond meal
1 1/4 cup (200 g) gluten-free flour blend
1 1/4 cup (112 g) gluten-free oats
Instructions
1. Preheat oven to 350 degrees F (176 C) and line a 9x5-inch loaf pan with parchment paper.
2. Mash banana in a large bowl. Add all ingredientsthrough almond milk and whisk vigorously to combine. Last add almond meal, gluten free flour blend and oats and stir.
3. Bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.
4. Let cool completely before cutting or it will be too tender to hold form.
5. Serve with butter and honey or asis. Store leftoversin a covered container for up to a few days. Slice and freeze for longer term storage.

Banana bread recipe
Toasted almonds.
Pattypan (scallop) squash.
Making chicken curry with fresh coconut flakes.