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This article was provided by Mark’s Daily Apple, which is the go-to destination to learn how to lead a healthy Primal life in this hectic modern world. I find their posts usually offer some interesting opinions and useful trips and advice
Most people decide to make banana bread once they find a few overripe bananas on the countertop. After you try this easy almond flour banana bread recipe, we suspect you’ll buy a few more bananas than you can eat — just as an excuse to make a loaf.
There’s a good chance you’ve tried a grain-free banana bread recipe or two and found that it was too dry, too dense, it crumbled to pieces, or it lacked the flavor of the banana bread that you grew up with. The solution? The perfect blend of almond flour, coconut flour, and tapioca starch creates a batter that bakes into a soft loaf, holds together for effortless slicing, and tastes like warm and cozy banana bread from your childhood.
Keep in Mind When Making Banana Bread
Ripe bananas make for perfect banana bread. The riper the banana, the sweeter the bread. For this recipe, we used fairly ripe bananas and found that about 6 tablespoons of coconut sugar were plenty for a sweet bread. If you’re not sure, you can taste the batter prior to adding the eggs to adjust the sweetness to your liking. Feel free to add in cinnamon, or swap out the walnuts for a different nut like pecans.
Almond Flour Banana Bread Recipe
Time in the kitchen: (45 minutes, including 35 minutes bake time)
- 1 slightly overfilled cup mashed ripe bananas (about 2 large bananas)
- 1/4 cup softened/slightly melted salted butter
- 1/4 cup smooth almond butter
- 1 tsp. vanilla extract
- 3/4 cup fine almond flour
- 1/4 cup + 2 tbsp. coconut sugar, granulated monk fruit sweetener or Swerve
- 1/4 cup tapioca starch
- 1 tbsp coconut flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3 large eggs
- 1/2 cup walnut pieces
Preheat your oven to 350 degrees Fahrenheit. Mash the bananas in a large bowl. Add in the butter, almond butter and vanilla and mash them in with the banana.
Add the almond flour, sweetener, tapioca starch, coconut flour, baking soda and baking powder and mix. Add the eggs and mix until well combined. Fold in about 1/2 of a cup of chopped walnuts.
Line a loaf pan with parchment paper. Loaf pans vary in size but we used a 9”x5”. Pour the batter into the loaf pan and place the remaining walnut pieces on top.
Baking times will vary based on the size of your loaf pan, but aim for 30-35 minutes, or until the bread is golden on top and feels fairly firm to the touch. Allow the bread to cool before slicing.
If you have extra bananas, this almond flour banana bread recipe easily doubles and freezes well by the slice or by the loaf.
Nutrition Information (1/10 of loaf, made with natural sweetener):
Total Carbs: 12 grams
Net Carbs: 9 grams
Fat: 16 grams
Protein: 6 grams
Nutrition Information (1/10 of loaf, made with coconut sugar):
Total Carbs: 21 grams
Net Carbs: 18 grams
Fat: 16 grams
Protein: 6 grams
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