Gluten Free Almond Flour Banana Bread
Simple yet delicious moist and soft banana bread recipe with perfectly ripe bananas, almond flour and browned butter that gives a twist to this classic loaf!
Equipment
- Oven
- Mixing Bowl
- Bread Pan Muffin tin
- Whisk
- Potato Masher or use your hands
Ingredients
- 3 Cup Almond Flour
- 1 Cup Sorghum Flour
- 1 ½ cup Tapioca Flour Substitute with cornstarch or potato starch
- 4 Banana 1 for Garness
- 1 tbsp Baking Powder
- 1 tsp Himalayan Pink Sea Salt
- 1 cup Coconut Sugar Substitute with cane sugar, maple syrup or honey
- 2 tbsp Vanilla Extract substitute with banana or almond extract
- 2 cup A2 Milk use as much to get a muffin batter consistency
- ½ cup Butter Substitute with avocado oil or ghee
- 3 eggs Eggs
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Instructions
- Using a small sauce pan add butter to the pan and heat on medium till milk solids appear and turn brown. Remove rom heat and allow to cool .1/2 cup Butter
- Add all your dry ingredients to a mixing bowl and mix well.3 Cup Almond Flour, 1 Cup Sorghum Flour, 1 1/2 cup Tapioca Flour, 1 tbsp Baking Powder, 1 tsp Himalayan Pink Sea Salt, 1 cup Coconut Sugar
- mash up your bananas separately then add to your bowl of dry ingredients , then all your wet ingredients and mix together , then place batter in a well greased bread pan.4 Banana, 2 tbsp Vanilla Extract, 3 eggs Eggs, 2 cup A2 Milk
- Place in a preheated oven at 335 degrees for 1 hour till fully cook and tooth pick comes out clean.
- allow to cool on a bakers rack for 10 mins then , turn over and left bread gentle come out the pan on to the bakers rack to completely cool down.
Notes
- Bake at 335 degrees for 1 hour for the best results. Alternatively Bake at 350 degrees for 45 minutes or until a tooth comes out clean when inserted.
- Use highly ripe bananas for the greatest flavor and use less sugar
- Almond flour is very thick and dense it can make your baked goods to cakey and dry. If the proper ratio of flours and starches isn't used. Remember to stick to the recipe amounts