It's been yeeeears since I ate banana bread, because of the evil candida, but the other day a friend posted some beautiful flour-free loaves (made with almond "flour") on Facebook and I thought I might be able to have a small treat since I'm now reacting less and less to foods -- hurray! The last 6 months or so I've occasionally eaten a banana, but always at breakfast time and with vegetables to kind of balance the natural sugar. Hmm, so I figured I could manage a little banana bread, esp if I didn't eat too much at one time. My banana bread recipe, although it's not a very candida-friendly recipe with the bananas and "sugary" dates: 3 ripe bananas (no brown spots or too mushy) 1 1/2 t vanilla 1/3 c coconut oil + little water to warm the oil (3 T?) 2 eggs 1/2 c almond flour 1 c (mixture) garbanzo bean flour, quinoa flour, millet flour 3 T flax seed 1/2+ t baking soda 1/2+ t Himalayan salt 2 t cinnamon dash of nutmeg 2/3 c wa