Gluten Free Banana - Nut loaf (made with coconut flour)

I have been trying to reduce my wheat consumption over the last year but my obsession with bread and cakes has made this a very difficult process.  There are many substitutes for wheat flour including almond, coconut, and flax flour.  Finding the flour that suits one's tastes is the challenge.  This recipe is from a paleo site and uses coconut flour.  It is important to let the batter stand before baking as per the recipe's instructions.
Because of the elimination of the wheat flour, this recipe is a good substitute for diabetics and low carbohydrate diets, as well as gluten free diets. It is healthy, full of fiber and brimming with flavor.  Don't feel shy to slap some butter on a warm slice and having it with your favorite hot beverage.  You can leave out the nuts or use another substitute like walnuts or chocolate chips.  For this recipe I used pecans, which are my favorite .

This recipe has been adapted from http://www.theroastedroot.net/

Ingredients (for 12 thick slices)

4 ripe bananas, mashed (2 cups)
4 large eggs, lightly beaten
3 tablespoons maple syrup
2 teaspoons vanilla extract
½ cup coconut flour
1/2 teaspoon sea salt
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
1/2 - 3/4 cup pecans chopped

Method

Preheat the oven to 375 F.  Line the base of the loaf pan with parchment paper.  Grease the loaf pan and keep ready.

Add the eggs, mashed banana, maple syrup and vanilla essence in one bowl.  Whisk to mix well.

In another bowl sift all the remaining ingredients except the nuts.  Mix well with a whisk to combine.  Add the nuts if using and stir to coat with flour.

Add the dry ingredients to the wet ones and blend gently until the dry ingredients are mixed in.  Do not over-mix. 

Let the batter stand for 5 minutes, and then pour into the loaf pan.

The recipe said to bake for approximately 45 minutes until a toothpick inserted in the middle comes out clean.  I used a convection oven and it was ready in 30 minutes.  Check the loaf early to test (after 30 minutes), because you do not want to burn it.

Remove and let the loaf sit in the pan for 30 minutes before turning out and slicing into thick slices.
Approximate nutritional value per slice without nuts
calories 117.7 / Total fat 3.2 g / Total carb 19 g (4.7 g dietary fiber ) / Protein 4.2 g