Almond Flour Banana Bread
Gluten Free, Low Carbs, Dairy Free, Yeast Free, Nut Free
Ingredients:
| Name | Metric | US | TIP | |
|---|---|---|---|---|
| Blanched Almond Flour | 240 gr | 2 cups | ||
| Ground Flaxseed, optional | 30 gr | 1/4 cup | ||
| Banana, mashed | 300 gr | 1 1/2 cups | ||
| Eggs, room temperature | 3 | 3 | ||
| Vegetable Oil | 15 ml | 1 tablespoon | ||
| Coconut Sugar or Brown Sugar | 50 gr | 1/3 cup | ||
| Apple Cider Vinegar/ Lemon Juice | 15 ml | 1 tablespoon | ||
| Vanilla | 3 ml | 1/2 teaspoon | ||
| Cinnamon | 6 gr | 1 teaspoon | ||
| Baking Soda | 3 gr | 1/2 teaspoon | ||
| Baking Powder | 6 gr | 1 teaspoon | ||
| Salt | 2 gr | 1/2 teaspoon |
Optional Ingredients:
| 100 gr / ¾ cup Pecans or walnuts, chopped | |
| 80 gr / ⅓ cup Semi-Sweet Chocolate Chip | |
| 80 gr / ⅓ cup Raisins or dried Cranberries |
Equipment:
| Loaf pan 9 x 5 |
Steps:
Preheat the oven to 350 °F/180°C and grease a 9 x 5-inch loaf pan with oil or line it with parchment paper. Preheat the oven to 350 °F/180°C and grease a 9 x 5-inch loaf pan with oil or line it with parchment paper.
Mix the wet ingredients: In a medium bowl, whisk together the oil (15 ml / 1 tbsp), mashed bananas (300gr / 1 ½ cups), eggs (3), coconut sugar ( 50 gr / ⅓ cup ), lemon juice (15 ml / 1 tbsp) and vanilla extract (½ tsp). Mix the wet ingredients: In a medium bowl, whisk together the oil (15 ml / 1 tbsp), mashed bananas (300gr / 1 ½ cups), eggs (3), coconut sugar ( 50 gr / ⅓ cup ), lemon juice (15 ml / 1 tbsp) and vanilla extract (½ tsp).
Mix the dry ingredients: In a large bowl, add the almond flour (240 gr / 2 cups), flaxseed (30 gr / ¼ cup), cinnamon (1 tsp), baking soda ( ½ tsp ), baking powder (1 tsp), salt (½ tsp) and semi-sweet chocolate chip (⅓ cup). Whisk to combine. Mix the dry ingredients: In a large bowl, add the almond flour (240 gr / 2 cups), flaxseed (30 gr / ¼ cup), cinnamon (1 tsp), baking soda ( ½ tsp ), baking powder (1 tsp), salt (½ tsp) and semi-sweet chocolate chip (⅓ cup). Whisk to combine.
Incorporate the egg mixture in the dry ingredients and stir until just combined. Careful not to overmix, otherwise the bread will be dense! Incorporate the egg mixture in the dry ingredients and stir until just combined. Careful not to overmix, otherwise the bread will be dense!
Bake the bread: Pour the batter into the prepared loaf pan 9 x 5-inch , smooth the top and sprinkle with chocolate chips (2 tbsp), if using. Bake for 55-65 minutes at 350 °F/180°C until golden brown and a toothpick inserted in the center comes out clean. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked. Bake the bread: Pour the batter into the prepared loaf pan 9 x 5-inch , smooth the top and sprinkle with chocolate chips (2 tbsp), if using. Bake for 55-65 minutes at 350 °F/180°C until golden brown and a toothpick inserted in the center comes out clean. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.
Cool and serve: Remove from the oven and let cool in the pan for 15 minutes. Then transfer to a cooling rack and let cool completely before serving. Cool and serve: Remove from the oven and let cool in the pan for 15 minutes. Then transfer to a cooling rack and let cool completely before serving.
Comments:
Almond Flour Banana Bread
Here are some tips to ensure excellent results:
Use Fine Almond Flour: Ensure your almond flour is finely ground for a smoother texture in your banana bread. This helps create a lighter and more cohesive crumb.
Ripe Bananas: Choose very ripe bananas with dark spots on the peel. They are sweeter and easier to mash, imparting a stronger banana flavor and natural sweetness to the bread.
Eggs: Eggs help bind the ingredients together and add moisture. If you want to make the recipe vegan, you can experiment with flax eggs or other egg substitutes, though the texture may vary slightly.
Baking Powder and Baking Soda: Use both baking powder and baking soda to help the bread rise and achieve a light texture. They also react with the acidic ingredients like bananas for better leavening.
Mix-ins: Consider adding mix-ins like chopped nuts (pecans, walnuts), chocolate chips, or dried fruits (raisins, cranberries) to enhance flavor and texture.
Sweetener: Adjust the amount of sweetener (like honey, maple syrup, or coconut sugar) based on your preference and the ripeness of your bananas.
Spices: Add spices like cinnamon, nutmeg, or cardamom for extra flavor depth, complementing the banana flavor.
Preparation: Preheat your oven and prepare your loaf pan by lining it with parchment paper or greasing it with oil to prevent sticking.
Baking: Bake the banana bread until golden brown and a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover loosely with foil.
Cooling: Allow the banana bread to cool in the pan for about 10-15 minutes before transferring to a wire rack to cool completely. This helps it set and slice neatly.
Storage: Store the cooled banana bread in an airtight container at room temperature for up to 3-4 days. It can also be frozen for longer storage. Slice it before freezing for easy individual servings.
By following these tips, you'll be able to bake a delicious, moist, and gluten-free almond flour banana bread that everyone will love! Adjust ingredients and flavors according to your preferences for a personalized touch.
Almond Flour Banana Bread additional information:
To store gluten-free almond flour banana bread, follow these steps to keep it fresh:
Cool Completely: Allow the banana bread to cool completely to room temperature after baking. This helps it set properly and prevents condensation inside the storage container.
Wrap Well: Once cooled, wrap the banana bread tightly in plastic wrap or aluminum foil. This helps to keep it moist and prevents it from drying out.
Store at Room Temperature: Store the wrapped banana bread at room temperature if you plan to consume it within 2-3 days. Keep it in a cool, dry place away from direct sunlight and heat sources.
Refrigerate for Longer Storage: If you need to store the banana bread for more than a few days, you can refrigerate it. Wrap it tightly and place it in an airtight container or resealable bag. Properly stored, it can last up to a week in the refrigerator.
Freeze for Extended Storage: For longer storage, banana bread freezes well. Wrap the cooled loaf tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. Alternatively, slice the bread before freezing for easier portioning.
Thawing Frozen Bread: When ready to eat, thaw frozen banana bread slices or the whole loaf in the refrigerator overnight or at room temperature for a few hours. You can also reheat individual slices in a toaster oven or microwave if desired.
By following these storage tips, your gluten-free almond flour banana bread will stay fresh and delicious for longer, ensuring you can enjoy it whenever you crave a slice!
