This is a dense, moist bread with such a tender crumb that it feels light. The tenderness is delivered without the usual greasiness of sweet breads — it gets its moisture from ripe bananas instead of relying on the large amounts of oil typically used. It is also perfectly sweet with a great texture on the top from coarse-grained sugar, and a hint of cinnamon and ginger.
Coconut flour generally requires a lot more moisture than “regular” flours, but this just allows us to pack more banana – and more banana flavor – into this bread. For the most intense banana flavor, make sure to use very, very ripe bananas. The almond and coconut flour mixture lend a subtle nuttiness that is a perfect foil for the sweet bananas. I think these may be the best flours to cook banana bread with regardless if you need to eat gluten-free or not – along with the nuttiness, they give it a denseness but also a completely soft, tender crumb, almost to the point of creaminess, unlike more glutinous, chewy flours.