Made with a blend of almond flour and gluten free flour, this recipe is a healthier take on classic banana bread that doesn't taste like a compromise.
WHY YOU'LL LOVE THIS RECIPE
Olive oil replaces butter and does a better job of keeping the crumb moist over multiple days, since oil doesn't solidify the way butter does as it cools.
INGREDIENTS
Here is everything you need: Bananas, Olive oil, Maple syrup, Vanilla extract, Eggs, Coconut sugar, Almond flour, Gluten free flour, Salt, Baking soda, Baking powder, Cinnamon
In a large bowl, mash the ripe bananas thoroughly with a fork until smooth with very few lumps remaining.
STEP 1: MASH THE BANANAS
Add the eggs to the mashed bananas and stir to combine. Stir in the olive oil, maple syrup, vanilla extract, and coconut sugar until everything is evenly incorporated.
STEP 2: MIX THE WET INGREDIENTS
In a separate bowl, sift together the almond flour, gluten free flour, salt, baking soda, baking powder, and cinnamon.
STEP 3: SIFT THE DRY INGREDIENTS
Fold the dry ingredients into the wet banana mixture until just combined. Don't overmix.
STEP 4: COMBINE
Line a loaf pan with parchment paper and fill it about two thirds full. Bake at 350°F for 45 to 50 minutes.
STEP 5: BAKE
Allow the loaf to cool in the pan for about 10 minutes before lifting it out using the parchment paper and transferring it to a wire rack to cool completely.
STEP 6: COOL
STORAGE TIPS
Store the banana bread wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze in a bag for up to 2 months.
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