1 1/2cupsgluten free flour blend of choicemake sure it has some sort of binder in the mix, ex: xanthan gum
Preheat your oven to 375 degrees (F). In the bowl of a stand mixer, combine the butter and coconut sugar. Mix until combined. While the mixer is running, add in the eggs (one at a time), bananas (broken into 2-3 inch chunks), and extracts. Let everything mix for 60-90 seconds until fully combined.
Stop the mixer and add in the gluten free flour and baking powder. Mix just until combined. Finish mixing by hand with a rubber spatula until no more loose flour remains. Mix in the sliced almonds.
Spread the batter into an 8x8 pan lined with parchment paper. Bake for 25-30 minutes until a knife inserted in the middle comes out clean.
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.