So, my mom made this banana bread with almond flour once that came out really good, so I tried to emulate it. This one turned out better cause I added an extra banana! My new go-to banana bread was born…
Total time (including baking): 1 hour. Makes 1 loaf (8½” x 4½”).
Materials: 1 mixing bowl; measuring vessels; loaf pan. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
- 3 tbsp oil
- ¼ cup dark brown (or coconut) sugar
- 1 egg
- Dash vanilla
- 3 large browned bananas
- 1 cup almond flour
- 1 ½ cup all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- Chocolate chips and/or walnuts, optional
Instructions:
- Preheat oven to 350˚F. Butter the loaf pan.
- Mix 3 tbsp oil, ¼ cup sugar, and 1 egg in a mixing bowl.
- Add dash of vanilla and stir.
- Mash 3 large bananas into the mix. I usually do this by mashing the bananas with my hands while they are still in the skins.
- Measure the 1 cup almond flour and add it to the bowl. Combine the 1 ½ cup all purpose flour, 1 tsp baking soda, 1 tsp baking powder, and 1 tsp cinnamon in a measuring cup, then add to the mix. Add any add-ins you’d like. Stir batter until just combined.
- Pour into loaf pan and bake at 350˚F for about 50 minutes.
- Best taste if cooled completely!
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