Banana Bread with Almond Flour
One of my favorite ways to bake banana bread, pumpkin bread and muffins is with nut flours instead of grain flours because you seldom notice the difference. With the proper ratio of dry ingredients to wet ingredients, the texture and taste is both satisfying and delicious. While both nut flours and grain flours can be healthy, it's nice to have a balance of both. Below is a great banana bread recipe I found recently on Comfy Belly, which I adapted suit the needs of what I had in my own kitchen.
Prep time: 20 minutes
Bake time: 40 minutes
Yield: 1 loaf banana bread
*Recipe adapted from Comfy Belly's banana bread.
3/4 teaspoon aluminum-free baking soda
1/2 teaspoon sea salt
3/4 cup blanched almond flour
1/4 cup coconut flour
2 tablespoons coconut oil, melted and cooled
1 cup mashed fresh or frozen banana (2-3 very ripe bananas)
1/4 cup real maple syrup
Small handful raw pumpkin seeds
1. Preheat oven to 350°F.
2. Mix all dry ingredients together in a large bowl.
3. In a separate bowl, mix wet ingredients together. You can use a mixer or blender for this.
4. Grease a 5x8" baking pan with coconut oil or butter. Add the batter to the baking dish. Sprinkle raw pumpkin seeds on top of batter.
5. Bake for 40 minutes, or until the top of the bread is browned and a toothpick inserted in the middle comes out clean.
6. Cool bread thoroughly. Before serving, warm in the toaster oven or grill with butter in a cast iron pan. Serve with a generous spread of butter, nut butter or jam.
7. Bread can be stored sealed at room temperature for up to three days, or in the refrigerator for up to three weeks. You can also freeze the bread and save it for a few months later, perhaps an upcoming holiday!