Preheat your oven to 350 degrees while you make your batter.
1. First, you want to mash the super ripe bananas in a mixing bowl until most of the lumps are out (a few are okay).
2. Next, add in the eggs and whisk them up with the bananas until they are mixed well.
3. In the same bowl, add the almond flour, gluten free flour, baking powder, vanilla, and salt. Stir until combined.
4. In a separate small bowl, add in the cinnamon and coconut sugar and stir it up. Don’t add this to the batter. This is going to be for that smiling cinnamon layer in the center of your loaf.
5. In a well-sprayed loaf pan, add 1/2 of the batter.
6. Sprinkle 1/2 of your cinnamon/sugar mixture on top. Make sure all the batter is covered.
7. Add the other 1/2 of the batter to the loaf pan and sprinkle the remaining cinnamon/sugar mixture to the top, again covering all the batter.
8. Put your loaf pan in the preheated oven and bake for 50 mins. When it’s done, the cinnamon and sugar top should be dark and crispy. If it is, you did everything right!
9. Let it cool for at least 30 mins and slice into 8 slices. ENJOY!