Banana Almond Bread is a moist, delicious, gluten-free treat that will use up to perfection any overripe bananas you don't quite know what to do with. There's not much added sugar. Ripe bananas have so much of their own, plus the plumped raisins add more natural sweetness. Some banana bread can be dry, but almond flour makes this one a little bit denser and moister than when made with regular flours, and to my taste, richer and more delicious! Enjoy
AuthorAnn Ogden GaffneyAdd the pureed bananas a little at a time, folding and mixing as you go.
Pre-heat oven to 180c/350f.
Line 2 small loaf tins (450g) with parchment paper. Set aside.
Blend the bananas into a cream. You should have about 350ml/1 1/2 cups. Top up and blend with a little milk if you find you have less.
In a medium mixing bowl, beat together the butter and sugar until light and fluffy. Beat in the egg a little at a time. When fully absorbed, add the vanilla paste to the mixture and beat in. Set aside.
Sift together in a separate large bowl the almond flour, the gluten-free flour, the baking powder, the ground nutmeg, and the salt. Stir in the grated lemon zest.
Make a well in the sifted flours. Tip in the butter and egg mixture. Gradually fold it into the flour until well blended - it will be quite flaky and a little dry-looking, more like a dough. Add the pureed bananas a little at a time, folding and mixing as you go. When well blended, drain the raisins and fold them into the batter.
Divide the batter between the two prepared tins - I weigh them as I go so they are as close to the same weight as possible. Scatter the pumpkin seeds over the top of each loaf.
Bake on a center shelf for 35-40 minutes or until a toothpick comes out clean.
Set the tins on top a cooling rack. Let the cakes sit in the tins for 10 minutes before turning them out onto the rack to cool completely. Eat!
You can add a little milk to top up the banana puree to the correct level.
You can make this in a single large loaf tin but it will need to cook longer, closer to 50/55 minutes.
Ingredients
Directions
Pre-heat oven to 180c/350f.
Line 2 small loaf tins (450g) with parchment paper. Set aside.
Blend the bananas into a cream. You should have about 350ml/1 1/2 cups. Top up and blend with a little milk if you find you have less.
In a medium mixing bowl, beat together the butter and sugar until light and fluffy. Beat in the egg a little at a time. When fully absorbed, add the vanilla paste to the mixture and beat in. Set aside.
Sift together in a separate large bowl the almond flour, the gluten-free flour, the baking powder, the ground nutmeg, and the salt. Stir in the grated lemon zest.
Make a well in the sifted flours. Tip in the butter and egg mixture. Gradually fold it into the flour until well blended - it will be quite flaky and a little dry-looking, more like a dough. Add the pureed bananas a little at a time, folding and mixing as you go. When well blended, drain the raisins and fold them into the batter.
Divide the batter between the two prepared tins - I weigh them as I go so they are as close to the same weight as possible. Scatter the pumpkin seeds over the top of each loaf.
Bake on a center shelf for 35-40 minutes or until a toothpick comes out clean.
Set the tins on top a cooling rack. Let the cakes sit in the tins for 10 minutes before turning them out onto the rack to cool completely. Eat!
You can add a little milk to top up the banana puree to the correct level.
You can make this in a single large loaf tin but it will need to cook longer, closer to 50/55 minutes.
