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This banana bread is so good, I’ve been engaged on the recipe for some time and I’m tremendous proud of this model of it. It makes use of almond meal and oat flour for a nutrient wealthy bread with a stunning texture and a great deal of banana flavour.

I’ve tried making this with gluten free flour however i feel the (gluten free) oats really work greatest, the loaf doesn’t rise quite a bit but it surely doesn’t matter as the feel is ideal for slicing and grilling or to eat as is. I really like slices of recent banana and a little bit butter on mine too.

It’s made with further virgin olive oil so this and the almond meal make for a bread wealthy within the fat that your physique wants. The sugar has been saved as little as I may with out compromising texture, you’ll be able to attempt to reduce it down additional in the event you like however don’t go decrease than 1/three cup.

It’s necessary you bear in mind to cowl the banana bread half manner by the cooking time and to complete the prepare dinner gently with the ten minutes within the cooling oven. These two issues will forestall you getting a tough burnt crust to it.

Components

three ripe bananas

half cup coconut or rapadura sugar (any brown sugar will work)

1 tsp vanilla extract

1 egg

75mls further virgin olive oil

half Tbs maple syrup (for the flavour)

1 cup almonds

1 cup oats

1 tsp cinnamon

1 tsp baking powder

1 tsp baking soda

Instructions

Preheat oven to 180 levels celsius. Line a loaf tin with baking paper, ensure that some is hanging over the sides

In a meals processor course of the nuts, oats, cinnamon, baking powder and baking soda till they resemble a advantageous almond meal.

In a big bowl mash the sugar and the bananas collectively. Beat within the egg, maple syrup, oil and vanilla.

Fold within the processed dry elements till you’ve gotten a easy batter. Pour into your ready loaf tin and bake uncovered for 30 minutes. Cowl the highest with foil after which bake an extra 30 minutes. Flip the oven off and leaf the banana bread within the cooling oven for 10 minutes. Take away from the oven when a skewer inserted into the bread comes out clear.

Use the surplus baking paper to elevate the loaf from the tin onto a wire cooling rack. Permit to chill for so long as you’ll be able to stave off temptation earlier than slicing. Actually, even 10 minutes will assist it slice extra simply!

HH. x

 

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