Best Paleo Banana Bread Recipe

1/4 cup coconut flour
1/4 cup almond flour
1/2 teaspoon baking powder make sure it's grain-free
1/4 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/4 cup melted coconut oil plus a little extra for greasing
1/4 cup creamy almond butter
2 large, overripe bananas about 1 cup when mashed
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
2 eggs lightly beaten
1/2 cup dark chocolate chips optional, but recommended for a touch of indulgence

Preheat your oven to 350°F. Line an 8x4-inch baking pan with a lightly greased piece of parchment paper. Make sure it hangs over the edges of the pan.
In a small mixing bowl, whisk together the coconut flour, almond flour, baking powder, baking soda, sea salt, and cinnamon.
In a large glass bowl, melt the coconut oil and almond butter together in the microwave for about 1 minute. Stir until they're well combined.
Add the mashed bananas, maple syrup, and vanilla extract to the oil and almond butter mixture, and stir to combine.
Mix in the lightly beaten eggs until the mixture is smooth and uniform. This will help bind all the ingredients.
Gradually fold the dry ingredients into the wet. Stir until just combined to avoid overworking the batter.
If you're using chocolate chips, now's the time to gently fold them in.
Pour the batter into your prepared pan, smoothing out the top with a spatula. Bake in the preheated oven for 30-40 minutes. It's done when the top is golden and a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for about 5 minutes. Then, using the overhanging parchment paper, lift the loaf out and transfer it to a wire rack to cool completely.