Banana bread with almond flour
Years ago (I just realised that it’s 10 years already!!!) I had my first piece of banana bread in Sydney and I loved it. Almost every day I passed by to pick up a slice for my sweet tooth. Unfortunately, I was never able to reproduce this exact banana bread. However in the mean time I wanted to make you happy with another recipe; banana bread with almond flour. This version is free of gluten and sugar, so it serves perfect as breakfast material with a spoon of jam or mascarpone with lemon. Yum!
What do you need for 1 loaf of banana bread?
- 3 ripe bananas (about 300 grams)
- 3 medium eggs
- 50 ml sunflower oil
- 1 teaspoon of vanilla extract
- 3 tablespoons of honey
- a pinch of salt
- 200 grams of almonds (or almond flour)
- 100 grams of gluten free flour
- 2 teaspoons of baking powder
- 25 grams of pecans
How do you make banana bread with almond flour?
Preheat the oven to 180 degrees Celsius. Take a baking tin with a length of 25 centimetres and grease it with a bit of butter or oil.
Pulp the ripe bananas with a hand blender until it’s all smooth. Take your mixer and whisk the eggs with the pulped bananas. Then add the sunflower oil and mix it through. Add the vanilla extract, the honey and salt.
Weigh the almonds and chop them in your food processor (or use the almond flour) until finely chopped and whisk them through the batter. At last, add the flour and baking powder and mix through. Pour the batter in the baking tin and scatter the pecans on top of it.
Bake the banana bread for 40-45 minutes in the oven.
After baking, let it cool off for about 5 minutes and then carefully take the banana bread from the baking tin. I love to eat it when it’s still a bit warm with a cup of coffee or tea. Afterwards wrap it in foil to keep the banana bread from drying.
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