Banana Bread Gluten Free With Almond Flour
Do you love banana bread but have a gluten intolerance or allergy? Don't worry, you can still enjoy this classic treat with a few simple substitutions. This recipe for banana bread gluten free with almond flour is easy to follow and produces a delicious and moist loaf that everyone can enjoy. Let's get started!
Ingredients:
- 3 ripe bananas, mashed
- 3 eggs
- 1/4 cup of honey
- 1/4 cup of coconut oil
- 2 cups of almond flour
- 1 teaspoon of baking soda
- 1 teaspoon of vanilla extract
- 1 teaspoon of cinnamon
- 1/4 teaspoon of salt
Instructions:
1. Preheat your oven to 350 degrees Fahrenheit and grease a 9-inch loaf pan.
2. In a large mixing bowl, combine the mashed bananas, eggs, honey, and coconut oil.
3. In a separate bowl, mix together the almond flour, baking soda, cinnamon, and salt.
4. Slowly add the dry ingredients to the wet mixture, stirring until everything is well combined.
5. Pour the batter into the prepared loaf pan and smooth out the top.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the banana bread cool in the pan for 10 minutes, then remove it and let it cool completely on a wire rack.
8. Slice and serve!
Tips:
- Be sure to use ripe bananas for the best flavor and texture.
- You can substitute the honey with maple syrup or agave nectar if desired.
- If you don't have coconut oil, you can use another type of oil such as vegetable or canola oil.
- You can add chopped nuts, chocolate chips, or dried fruit to the batter for extra flavor and texture.
- Store any leftover banana bread in an airtight container at room temperature for up to 3 days.
Conclusion:
Now that you know how to make banana bread gluten free with almond flour, you can enjoy this delicious treat without any worries. This recipe is easy to customize and perfect for those with intolerances or allergies. Give it a try and let us know how it turns out!
