If lockdown has taught us anything it is how to perfect the most delicious and perfectly moist banana bread. Not only is this recipe easy and super healthy, It is also ideal for all the celiacs out there as it's gluten-free.
Ingredients: (10 slices)
215g almond flour
85g melted coconut oil or extra-virgin olive oil
170g honey or agave syrup
4 large eggs
2 large ripe bananas (mashed)
½ tsp baking soda
1 tsp baking powder
1 tsp vanilla extract
½ tsp ground cinnamon
½ tsp Himalayan sea salt
Additional toppings: pecans or walnuts
Method:
Preheat the oven to 180 degrees celsius. Generously grease your loaf tin with butter, and flour it with almond flour. (Don’t skip this step, or your bread might stick to the pan)
In a large mixing bowl, combine the oil and honey. Whisk until blended together. Add the eggs, and whisk until the entire mixture is thoroughly combined.
Add the mashed bananas, baking powder, vanilla, baking soda, cinnamon and salt, and whisk to combine.
Finally, add the almond flour. Switch to a large spoon or spatula, and fold in the flour until it is fully incorporated into the batter. Pour the batter into your prepared loaf tin and top with a handful of your favourite nuts.
Bake in the oven for 55 to 65 minutes (checking occasionally), until the center of the loaf is light to touch and a toothpick (or knife) comes out clean.
Let the tin cool for at least 30 minutes after taking it out of the oven. Use a knife to loosen around the edges of the the pan, then carefully tip it over to release. Slice into 10 slices and enjoy!
If you like banana bread as much as I do, make sure to like and leave a review in the comments below to let me know how you get on!
Nutritional Information: (per slice)
Calories: 280kcal
Protein: 6g
Sugars: 17.4g
Total Fat: 11.4g
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