Gluten free banana bread almond
Gluten Free Banana Bread Almond Flour: Easy and Tasty Recipe
Ingredients:
- 3 ripe bananas
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil or vegetable oil
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1/2 cup tapioca flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Optional: 1/2 cup chopped nuts or chocolate chips for added texture and flavour
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Add the eggs, honey or maple syrup, melted coconut oil or vegetable oil, and vanilla extract to the bowl. Whisk everything together until well combined.
In a separate bowl, whisk together the almond flour, tapioca flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
If desired, fold in the chopped nuts or chocolate chips into the batter.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
Once baked, remove the banana bread from the oven and allow it to cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve and enjoy! This gluten-free banana bread is delicious on its own or with a spread of your favourite toppings.
Can you substitute almond flour for gluten free flour in baking?
What does almond flour do in gluten free baking?
It's often recommended to combine almond flour with other gluten-free flours or starches to achieve a balanced texture and structure in your baked goods. Additionally, be mindful of the flavour profile of almond flour, as it may impact the overall taste of your creations.
Is there a trick to baking with almond flour?
- Combine with Other Flours: Almond flour alone can result in a denser texture due to its high fat content. To achieve a more balanced texture, consider combining almond flour with other gluten-free flours or starches, such as tapioca flour, coconut flour, or rice flour. Experimenting with different flour blends can help improve the texture and structure of your baked goods.
- Use a Binding Agent: Almond flour lacks the binding properties that gluten provides in traditional baking. To compensate for this, you can add binding agents like xanthan gum or guar gum to your recipes. These ingredients help improve the elasticity and structure of your baked goods.
- Adjust Liquid Content: Almond flour absorbs more moisture than wheat flour, so you may need to adjust the liquid content in your recipes. If a recipe calls for a specific amount of liquid, consider increasing it slightly when using almond flour. This helps maintain the desired consistency and prevent dryness in the final product.
- Mix Thoroughly: Almond flour tends to clump together, so make sure to sift or whisk it thoroughly before incorporating it into your batter or dough. This helps break up any lumps and ensures even distribution throughout the mixture.
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