Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Peel the bananas and place in a wide-bottomed bowl, then use a fork to mash until you get a smooth paste
Place the coconut oil in a separate large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add the vinegar to the same bowl along with the salt (and cinnamon if using) and ground almonds
Sift in the flour, baking powder and bicarbonate of soda
Add the mashed bananas, and mix well, adding the milk a small amount at a time until you get a loose batter. You may not need to use it all depending on how liquidy your bananas are - you may also need to add a little more milk if your bananas are dry
Transfer the mixture into a loaf tin lined with greased baking paper - I used a one-pound loaf tin
Scatter over the chopped walnuts
Bake in the oven for around 45 minutes until risen and golden brown and an inserted skewer comes out clean
Once out the oven, transfer to a wire rack and leave to cool completely before cutting
Keeps covered in the fridge for up to a few days - best reheated in the toaster!
Notes
*The acidity of the vinegar reacts with the alkali bicarbonate of soda to make the bread fluffy. If you can't get hold of vinegar, substitute it with lemon juice.**You can alternatively use almond flour
TIPS FOR MAKING THIS BANANA BREAD RECIPE:
Make sure to use an all-purpose shop-bought gluten-free flour blend (or a homemade gluten-free flour blend), as opposed to just using any type of gluten-free flour you can find (such as almond flour, coconut flour, buckwheat flour etc).
If you’ve kept your banana bread in the oven for the right amount of time and it’s still not done in the centre and the top is becoming burnt, then I would recommend covering it with a piece of baking paper to prevent the outside from becoming burnt, and continuing to bake it until an inserted skewer comes out clean.
Make sure to leave the banana bread to cool down completely on a cooling rack before packing it away to store because otherwise the steam from the warm banana bread will get trapped and you’ll end up with soggy banana bread, which nobody wants!
This banana bread keeps well covered in the fridge for up to a few days. It can also be frozen too – just slice it before freezing, then you can pop the slices straight in the toaster from the freezer.