Peel the bananas, put them in a large bowl and mash them with a fork. Add the coconut oil and apple cider vinegar and mix until well combined.
In a separate bowl, mix all the dry ingredients (flours, shredded coconut, sugar and baking soda).
Transfer the dry ingredients in the banana and coconut oil mix. Using a spoon, mix everything until well combined.
Line or lightly oil a rectangular 4 x 8 inches (10 x 20 cm) baking tin and transfer the batter into the tin. Or choose a muffin pan if you want to make muffins instead of a loaf.
Bake for about 35 minutes for the loaf (or for about 25 minutes for the muffins). To make sure that it is cooked, insert a thin bladed knife into the centre of the banana bread, the knife should come out clean. Wait for the banana bread to cool down before removing from the tin. And voilà!Bon appétit !
Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won’t get this issue.Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.