Almond Flour Banana Bread
My kids have to be gluten-free, but that doesn’t mean we have to live with bland food! Having once worked in a French patisserie, I am a little bit addicted to almond-flavoured cakes and pastries, so using almond flour instead of coconut or GF plain flour is always a bonus for me. It also helps to make your cooking extra moist and delicious! This recipe is also refined sugar-free and can be dairy free!
Ingredients:
- 2 ½ cups of almond flour
- 1.5 tsp of Pumpkin Pie Spice, or 1 tsp of cinnamon, ¼ tsp ginger and ¼ tsp nutmeg.
- 1/2 tsp of salt
- 1 tsp of baking soda
- 3 large ripe bananas, mashed
- 3 large organic eggs
- 1 tsp of vanilla extract
- 1/2 cup maple syrup (you could switch this for agave if you prefer)
- 1/4 cup coconut yogurt, kefir, whole milk yoghurt, or sour cream
- Your favourite addition (¼ cup of nuts: pecans, walnuts, almonds etc. Or ¾ cup of chocolate chips).
Method
- Preheat the oven to 175C and line a loaf pan with baking paper (this is a very sticky batter!)
- Grab a large bowl and mash your bananas and then whisk in your eggs. Stir in your maple syrup, yogurt and vanilla.
- In a separate bowl, stir together dry ingredients: almond flour, spices, salt, and baking soda.
- Then stir your dry ingredients into your large bowl of wet ingredients. Stir until almost combined, then add in your nuts/choc chips and stir until combined. Just don’t over mix!
- Pour your batter into your prepared pan pan and bake for 50-60 minutes until a toothpick inserted into the center comes out pretty clean.
- Allow to cool in the pan for 45-60 minutes, then finish cooling on a wire rack.
- This bread will keep in the fridge for a few days (if everyone hasn’t eaten it by then!) or you can pop it in the freezer.
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