Banana almond bread

 

Compared to the bready banana bread recipe elsewhere on Growing Up and Liking It, this is a a light, cake-like and extremely moorish version. As you can tell by the featured image, even though this banana bread is certainly satisfying by itself, I couldn’t help but top it with cream cheese and a hazelnut-chocolate spread to make it extra delicious. I blame it on the breastfeeding-induced chocolate craze.

Ingredients

  • 5 very ripe medium bananas, mashed
  • 330g almond meal
  • 110g of gf flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 4 tbsp coconut oil, melted and cooled
  • 4 large eggs
  • 250 ml maple syrup
  • 2 tsp vanilla extract

Instructions

  1. Preheat oven to 180°C and grease a loaf pan or prepare muffin tins.
  2. Mash the bananas, add eggs, coconut oil, maple syrup and vanilla and mix thoroughly.
  3. Mix the dry ingredients together before adding it to the wet mix.
  4. Pour batter in your prepared pan or tins
  5. If you choose to make a loaf, bake for 45-55min. If you choose to make muffins, bake for 28-32 min.
  6. Let cool.

It’s a moist banana bread and will keep in the fridge. You can also freeze the muffins or bread.

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