Were you aware of gluten intolerance a few years back? A decade back, no one thought twice about eating anything made of all purpose flour. I think maida runs in our DNA. we have grown up eating maida, especially Bengalis, who love their luchis and porota, all made in maida. Having said that, nowadays, we are often faced with severe food allergies, some of them life threatening. From lactose intolerance to gluten allergy, nuts allergy and so many more. Brishti, my daughter, is not lactose intolerant but has milk protein allergy. As for me, if I had to follow the rules, I would probably not be eating anything. I am practically allergic to most food. However, that doesn’t stop me from absolutley loving flour, even though at times, I do try out recipes like almond flour banana bread, which is gluten free.
I order from almond flour once in a while. The rough grainy texture of almond flour is quite intriguing and there are so many recipes that you can make. The first time I had something made of almond flour was a financier at Shuktara cakes, a French patisserie managed by children and young people with physical and mental disabilities. Since then, I have been ordering for almond flour and it makes for a great afternoon brick or a financier, cookies, fudges and breads. This almond flour banana bread was made out of necessity during lockdown from covid 19. I had to use up the almond flour, it doesn’t last long. And thanks to my innumerous books on baking, this almond flour banana bread came out of the oven just perfect.
This Almond Flour Banana Bread is healthy, gluten free, dairy free, sugar free and more
Well, the most important point being, you don’t need sugar for this banana bread. Just three ripe bananas will do the trick. Second being, there is no use of all purpose flour and only almond meal or almond flour. That makes it gluten free. Almond flour is also very high in proteins and fibre. I have used dark chocolate chips but you can do away with that. It is easier to feed the kids anything with chocolate chips. There is a tad milk of milk but you can replace it with almond milk or coconut milk, which will make this recipe dairy free. The ‘yippie’ point however is, that this recipe does not require butter! How cool is that? There are 3 eggs which need to be added though. You can , maybe replace the eggs with flaxseed meal.
Serving and Storing Suggestions
Once you almond flour banana bread comes out of the oven, you can slice and serve a few minutes after it has cooled down. The warm banana bread tastes so good. Having said that, this banana bread has a dessert like texture and has a lovely taste when it comes out of the refrigerator. It’s is completely your choice, how you want to serve this.
You can store this almond flour banana bread in an air tight container in room temperature for a day. After a day, it is better to transfer to the refrigerator. You can also portion and freeze the almond flour banana bread for upto a month. SImply wrap in cling film and put in freezer bags. When you want to eat, thaw at room temperature.
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Almond flour Banana Bread
- 3 nos ripe bananas
- 3 nos eggs
- 3 tbsp milk to make it dairy free, use almond milk or coconut milk
- 3 cups almond flour or almond meal
- 1 tsp vanilla extract
- 1 tsp cinnamon powder optional
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup dark chocolate chips optional
- Pre heat the oven at 180 degree Celcius and prepare a loaf tin. I would suggest using parchment paper at the bottom and the sides since this recipe takes a long time in the oven.
- In a mixing bowl, whisk eggs, vanilla extract, milk or almond milk. Add the ripe mashed bananas and mix it well.
- Then, one by one, add all the dry ingredients. Add the chocolate chips right in the end and fold. Keep a tbsp of chocolate chips to sprinkle from top.
- Don't overwhisk, just lightly fold everything. Then pour the batter into the prepared loaf tin.
- Sprinkle chocolate chips from top.
- Pop into the oven for approximately 45 to 50 minutes or until a skewer comes out clean when pricked in the centre.
- Since this takes a long time, keep a watch over the temperature and reduce it a bit if you feel it is burning the bottom without cooking.
- Once done, take it out to cool. Take the bread out of the load tin when cooled down.
- Slice and serve.