Enjoy the ultimate banana bread that’s not only delicious but also gluten-free! Perfect for everyone craving a sweet treat without the gluten.
Deliciously Moist and Easy to Make!
In a delightful twist on traditional banana bread, almond flour has been used instead of wheat flour, resulting in a unique texture and flavor. This alternative not only makes the bread gluten-free but also transforms it into a cake-like treat that is incredibly tender and moist. The subtle notes reminiscent of marzipan enhance the overall experience, while the surface boasts a crispy, crumbly crust that adds an appealing contrast.
The recipe calls for 500 grams of ripe bananas, 220 grams of sugar, and 120 grams of butter, alongside 75 grams of buttermilk and three eggs. A touch of vanilla extract, along with 300 grams of almond flour, 10 grams of baking powder, and a pinch of salt, rounds out the dry ingredients. To elevate the flavor further, 150 grams of dark chocolate chips or chopped dark chocolate can be added, providing a delightful richness that complements the sweetness of the bananas.
Indulge in a Slice of Heaven: Where Flavor Meets Wholesome Goodness!
I’ve got some overripe bananas here that I have to use ASAP so how about we make some banana bread now I’m going to swap out the wheat flour for some almond flour because I absolutely love the texture and the flavor that it gives and as a bonus it makes the banana bread gluten-free of course feel free to use allpurpose flour instead I just want to.
Try this for this to come out good though make sure that your bananas are overripe the starch turns into sugar they become more sweet and more intense in banana Flavor now you’re going to need probably between four and six bananas depending on the size you basically need around 500 G these are pretty big I’m going to use four and I’m.
Pretty sure these are more than 500 G but that’s fine because my banana bread is just going to taste more banana I’ve got them all in this deep plate and what I’m going to do next is mash them with a fork a potato masher also works fine but yeah just keep going at them until they get nice and wet and shiny looking R bananas are also softer and easier to.
Smoosh also don’t try to make this super smooth keeping it chunky also means we’re going to get these nice pockets of banana now before we move on I’m going to prepare the form I’ve got an aluminum loaf pan that I’m just going to give a spray with the oil I’m also going to line it with some parchment paper that I measured the size I’m going to leave the.
Ends sticking out because afterwards I can use them to pull out the bread from the form okay that’s out of the way now for the dry ingredients I’ve got 300 G of almond flour to that I’m going to add 10 G of baking powder and a big pinch of salt and now all I want to do is roughly mix everything.
Together okay that takes care of our dry ingredients now to the wet into a bigger bowl I’m going to drop 120 g of softened butter it’s up to you if you want to use salted or unsalted but it’s important that it’s soft because we’re going to beat it together with some sugar 220 G to be precise I’m also going to add a little bit of dry vanilla now I’m going.
To start this nice and easy with the fork just so I can get all the sugar mixed in with the butter and it doesn’t fly all over the place when I go in with the mixer once I get to this stage I’m going to crack in three eggs one at a.
time and I’m going to mix these in last egg and I’m going to keep beating this until it becomes nice light fluffy and silky smooth this step is important because we’re going to incorporate a lot of air into the batter which is going to give us a lighter.
Banana bread I’m also going to add 75 G of Buttermilk and all of my banana pop I’m just going to fold everything together now and add my dry ingredients now carefully fold these in in fact before I do I’m going to also.
Add 150 g of dark chocolate FP chips I’m just going to tuck these ends under the pan so that they’re not in the way and in goes our batter this is good one last thing I want to do is sprinkle some sugar on top that’s going to give it an extra layer of.
Texture I’m going to give it a little tap and off it goes to the oven I’m baking it at 160c or 320f for around an hour and 15 minutes or until golden brown and a toothpick comes out clean now we have to let this cool completely for at least an hour before we can cut into it I’ve had this resting on a wire rack.
So I’m just going to transfer it on the board now now and let’s cut into this thing now this has a very different texture than banana bread made with weed flour it’s denser but at the same time is much more moist and delicate it’s almost like maripan and it forms these.
Lovely crumbly crusts if you’re into that this is your jam now let’s give this a try the almond flour is where it’s at you know how sometimes banana bread especially the next day gets a little bit gloopy you don’t get that here with the almond flour in fact it’s a lot more like cake than bread if you have some.
Red bananas go make this roll out
