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Almond Flour Paleo Banana Bread

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Indulge in the delightful experience of our Almond Flour Paleo Banana Bread, enriched with chocolate chips. This recipe has quickly become a favorite among readers, and it’s easy to see why.

almond flour

The moist and cake-like texture, coupled with the simplicity of preparation, makes it a go-to choice for banana enthusiasts. Plus, it’s naturally sweetened with just ripe bananas, making it a guilt-free treat.

Ingredients:

  • Almond flour: Ensure it’s made from blanched almonds for optimal results.
  • Tapioca flour: Acts as a binder; if unavailable, consider using 2 tablespoons of coconut flour or 1/4 cup of all-purpose gluten-free baking flour.
  • Baking soda & salt: Balances flavor and acts as a leavening agent.
  • Extra ripe bananas: The more ripe, the better, offering natural sweetness without the need for added sugar.
  • Eggs: Essential for providing structure to the bread.
  • Oil: Enhances the batter’s smoothness and moisture.
  • Dairy-free chocolate chips: A delightful addition to elevate the banana bread experience.
Almond Flour Banana

Instructions:

  • Preparation: Preheat the oven to 350ºF and line an 8×4 medium loaf pan with parchment paper.
  • Dry Ingredients: In a medium bowl, combine almond flour, tapioca flour, baking soda, and salt.
  • Wet Ingredients: In a separate large bowl, whisk together mashed bananas, sugar (if using), eggs, oil, and vanilla extract until smooth.
  • Combine: Pour the dry ingredients into the bowl of wet ingredients, using a spatula to stir. Fold in the chocolate chips.
  • Mashing Bananas Tip: Achieve a smooth banana mixture using an immersion blender or a fork. If using frozen bananas, drain excess liquid before mashing.
  • Pan and Bake: Transfer the batter to an 8×4 medium loaf pan and top with additional chocolate chips. Bake for approximately 45 minutes.
chocolate chips

Baking Notes:

  • Flour: Almond flour from blanched almonds is recommended for optimal results.
  • Sweetener: Tailor the sweetness by adjusting the use of coconut sugar or other granulated sweeteners, or omit for less sweetness.

Sweetener Options:

Initially, I experimented with 1/4 cup of coconut sugar, but in subsequent tests, I prepared the recipe without any added sugar. The difference in sweetness wasn’t overly pronounced. However, if you have a penchant for sweetness, consider incorporating a few tablespoons of your preferred dry granulated sweetener.

If you prefer less sweetness in your baked goods, feel free to omit granulated sugar altogether. The use of extra ripe bananas contributes natural sweetness to the banana bread, ensuring a delightful flavor without relying heavily on added sugars. Adjust the sweetener according to your taste preferences for a personalized and enjoyable culinary experience.

almond flour cack

Reader FAQs:

Flour Substitutions

Stick to almond flour for the best outcome.

Tapioca Flour Replacement

Use all-purpose flour or gluten-free baking flour as alternatives, or consider coconut flour.

Banana Ripeness

Adjust sweetness by adding granulated sugar if bananas are not extra ripe.

Egg-Free Option

While eggs provide structure, explore reader comments for potential egg replacements.

Experience the joy of baking this delectable Almond Flour Paleo Banana Bread – a delightful union of wholesome ingredients and irresistible flavor.

almond flour cack

Almond Flour Banana Bread

Indulge in the finest Almond Flour Paleo Banana Bread featuring chocolate chips – a straightforward, speedy recipe tailored for those who adore bananas. Naturally gluten-free, and if you opt for extra ripe bananas, no additional sugar is necessary!
Prep Time 10 minutes
Cook Time 38 minutes
Total Time 50 minutes
Cuisine American
Calories 135 kcal

Equipment

  • Almond Flour
  • medium loaf pan
  • Lily’s Chocolate

Ingredients
  

  • 2 cups Almond Flour made from blanched almonds (not almond meal)
  • 1/4 cup tapioca flour

  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 3 small extra ripe bananas, equivalent to 1 cup well-mashed
  • 3 tablespoons coconut sugar or alternative dry sweetener; optional – refer to notes
  • 2 large eggs
  • 2 tablespoons avocado oil or light olive oil
  • 1 teaspoon vanilla extract
  • 1/3 cup mini chocolate chips, with extra for topping
  • 1/4 cup chocolate chunks for topping

Instructions
 

  • Preheat the oven to 350ºF and line an 8×4 medium loaf pan with parchment paper; set it aside.
  • Mix the dry ingredients: In a medium bowl, combine almond flour, tapioca flour, baking soda, and salt.
  • Whisk the wet ingredients: In a large bowl, whisk together mashed banana and sugar (if using). Then, whisk in eggs, oil, and vanilla extract until the mixture is smooth.
  • Combine: Pour the dry ingredients into the large bowl of wet ingredients, using a spatula to stir. Fold in the chocolate chips.
  • Bake: Pour the batter into the prepared loaf pan, and top it with more chocolate chips and chocolate chunks. Bake the banana bread for 20 minutes uncovered, then add foil for the last 15-20 minutes to prevent the top from browning too quickly. The bread should take roughly 40 minutes, but check the middle for doneness with a toothpick after 35 minutes to be sure.
  • Cool & serve: Allow the bread to cool in the pan for 15 minutes before lifting it from the parchment paper to remove. Slice it into 10 pieces and enjoy!

Notes

  • For a less sweet bread, you have the option to omit sugar. If choosing this route, using super ripe bananas is recommended. Use coconut sugar for a paleo version or any dry granulated sweetener of your choice. Please note that I have not tested this recipe with other flours; refer to the links in the post for suggestions.
  • Tapioca Flour: If you don’t have tapioca flour, substitute with 2.5 tablespoons of coconut flour. Alternatively, you can use 1/4 cup arrowroot powder or 3 tablespoons of 1:1 gluten-free baking flour if you are not strictly adhering to a grain-free diet.
  • Bananas: If using frozen and thawed bananas, it’s advisable to remove excess liquid. Some readers have experienced variations in bake time, possibly due to the moisture content from frozen bananas.
Nutrition Facts

Serving Size 1/10


Amount Per Serving
Calories 134
% Daily Value *
Total Fat 7g11%
Saturated Fat 1g5%
Cholesterol 37mg13%
Sodium 198mg9%
Total Carbohydrate 18g6%
Sugars 10g
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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