1 cup sorghum flour
½ cup almond flour
¼ cup potato starch
½ teaspoon xanthan gum
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon sea salt
1/3 cup coconut oil (or an equal amount of butter or grapeseed oil)
½ cup artificial sweetener & more for sprinkling (i used zsweet, but you can use your favorite)
2 mashed ripe bananas (almost black or black on the outside)
Preheat the oven to 350 degrees.
In a large bowl, cream the coconut oil and sugar. Add eggs one at a time, beating well after each addition.
In a medium bowl, whisk together the sorghum flour, almond flour, potato starch, xanthan gum, baking soda, baking powder and salt.
Mix one third of the dry ingredients into the creamed mixture. Next, add 1/3 of the mashed banana. Continue adding the dry ingredients alternately with the banana until all ingredients are combined.
Pour batter into a well-greased 9x5x3” loaf pan and sprinkle generously with sugar if desired. Bake for 45 to 50 minutes, until puffed and crusty and a toothpick inserted in the center comes out clean.