Gluten Free Blackberry Banana Bread

• 1/2 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup buckwheat flour
• 2 bananas large or 3 regular size very ripe
• 1/2 cup butter real, melted
• 4 eggs
• 1/3 cup maple syrup real
• 1/2 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon vanilla extract real
• 1/2 teaspoon salt
• 1 teaspoon coconut oil
• 1 cup blackberries fresh

1. Preheat your oven to 350F. Grease a small 8x5 inch bread pan with coconut oil or butter. Cut a piece of parchment paper to fit just on the bottom of pan.
2. In the bowl of your stand mixer with a cookie paddle attachment, mash the bananas. Add butter and mix to combine. Add the eggs, one at a time. Add Maple syrup, cinnamon, vanilla and salt, mix to combine. Add the flours and baking soda Mix on low until just combined.
3. Spoon the batter into prepared bread pan. Bake on 350F for 35-45 minutes (depending on altitude, your oven and type of pan using.) When a toothpick inserted in the middle of the loaf comes out clean, remove bread from oven. Place on a wire rack to cool for about 5 minutes. If you used a metal pan, take a butter knife and carefully slide it around the edges of the pan to help loosen the bread. Carefully, turn the loaf over and place the bread on the wire rack to cool another 10-15 minutes.
4. Serves warm as is or with a small slab of real butter.

almond flour, coconut flour, buckwheat flour, bananas, butter, eggs, maple syrup, cinnamon, baking soda, vanilla, salt, coconut oil, blackberries fresh

Taken from www.yummly.com/recipe/Gluten-Free-Blackberry-Banana-Bread-1008645 (may not work)