This paleo banana bread is a gluten-free and sugar-free treat you'll want to make again and again!
Preheat the oven to 350 degrees. Line an 8 1/2- by 4 1/2-inch loaf pan with parchment paper and lightly grease the parchment with coconut oil. Set pan aside.
Peel the bananas and place them in a microwave-safe bowl. Cover with plastic wrap and cut several slits in the plastic wrap to release steam. Microwave bananas for 3 to 4 minutes, until they’ve released their liquids. Watch to be sure the bananas don’t overflow—you don’t want to lose any of the liquids! Transfer bananas to a fine mesh sieve set over a large mixing bowl and allow liquids to drain for 15 minutes, stirring occasionally. You should end up with between 1/2 and 2/3 cup of liquid.
Transfer the banana liquids to a small saucepan set over medium heat and bring to a boil; boil until the liquids have reduced to 1/4 cup, about 5 or 6 minutes. Remove from the heat.
Combine the almond flour, tapioca flour, baking soda, salt, and cinnamon in a large mixing bowl and whisk to combine.
Place the bananas and reduced banana liquids in a second mixing bowl and stir vigorously until mostly smooth. Add the egg, coconut oil, honey, and vanilla and stir to combine. Stir the banana mixture into the flour mixture until just combined, then fold in the chocolate chips or walnuts (if using).
Pour batter into the prepared pan and smooth the top. Bake 45 to 55 minutes, until a cake tester inserted into the center of the loaf comes out clean. If the loaf gets too brown on top, cover it with foil during the last 20 or so minutes of baking. Let cool for 1 hour in the pan, then remove to a wire rack to cool completely. For best flavor, tightly wrap in plastic wrap and refrigerate it overnight. If you can’t wait, the bread is still very good right out of the oven.
Bread will keep tightly wrapped in the fridge for up to 4 days. It also freezes well wrapped in foil for up to several months. If it lasts that long.