Almond Flour Banana Bread
https://glutenfree-bread.com/
Ingredients:
| Name | Metric | US | TIP | |
|---|---|---|---|---|
| Blanched Almond Flour | 240 gr | 2 cups | Blanched Almond Flour is usually preferred over unblanched flour because the skin has been removed and so it does not have the speckles in the color. It creates a smoother batter texture and a brighter color for bread. You can make Almond Flour at home: First, soak raw almonds ( with the skin on) in a bowl filled with cold water and let it sit overnight. Drain soaked almonds and gently squeeze the almonds to loosen their skin. Next step, dry them: line a sheet pan with a few sheets of paper towels, scatter the freshly blanched almonds on it, and let them dry for 4-6 hours or even overnight, no longer. And lastly, add the almonds to a high-speed blender, and process until look just finer than bread crumbs, about 10 seconds, stir to loosen any clumps or large chunks near the blender’s ase, and process for a few seconds more. Be careful not to blend them for too long, or they will turn into almond butter! | |
| Ground Flaxseed, optional | 30 gr | 1/4 cup | Use home-ground flax seeds, the finer the meal, the better bread will hold together. Note, flaxseed become rancid quickly and become bitter, taste the seeds before grinding, they should have a mellow, nutty flavor and aroma. | |
| Banana, mashed | 300 gr | 1 1/2 cups | About 2-3 Ripe or overripe medium Bananas, brown-speckled If you have extra overripe bananas at home, stick it in the freezer with the skin on. Frozen bananas turn dark brown or black, that’s OK. When you’re ready to bake, take out the bananas you need and let them thaw at room temperature. Thawed bananas are very soft and watery, no worries. Squeeze the squishy dark bananas into your mixing bowl, include any liquid and now go bake. | |
| Eggs, room temperature | 3 | 3 | ||
| Vegetable Oil | 15 ml | 1 tablespoon | You can use any mild-flavored oil, such as coconut oil, extra virgin olive oil, grapeseed oil, or avocado oil, will do. | |
| Coconut Sugar or Brown Sugar | 50 gr | 1/3 cup | 80 gr / ¼ cup Maple Syrup/ Honey | |
| 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 | Using Baking powder and Baking soda provide necessary lift and lighter texture to the quick bread. Too much baking soda in a recipe can give your baking goods a metallic or soapy taste. If you are in a pinch, you can substitute baking powder with baking soda or vice versa. Baking soda is 3 times stronger than baking powder, so be careful with your amounts in conversions: 1 tsp of baking powder is equivalent to ¼ tsp of baking soda; 1 tsp of baking soda equals 3 teaspoons of baking powder. | |
| 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.
- 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.
- 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.
- 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.