Looking for a recipe to use up a bunch of ripe bananas? Almond flour banana bread is here to help! It’s naturally gluten free and naturally sweet! Tasty!
As I most recently have a little time, I had been surfing on the web a few days ago. Looking for fresh, stirring tips, inspirational dishes that I’ve never tried before, to treat my loved ones with. Searching for quite some time but could not discover lots of interesting things. Right before I wanted to give up on it, I found this delicious and simple dessert by chance. It seemed so tempting
on its pic, it called for fast actions.
It absolutely was simple enough to imagine just how it is created, its taste and how much my husband will like it. Mind you, it is very simple to impress the guy in terms of desserts. Yes, I’m a blessed one. Or perhaps he is.Anyway, I went to the page: Suncakemom and then followed the simple instuctions that had been accompanied by impressive photographs of the task. It just makes life quite easy. I can imagine that it is a slight hassle to take photos in the middle of baking in the kitchen as you may most often have sticky hands so I genuinely appreciate the hard work she put in to build this blogpost .
Having said that I am empowered presenting my own recipe in a similar fashion. Thanks for the idea.
I was fine tuning the original mixture to make it for the taste of my family. Need to mention it had been a terrific success. They loved the flavor, the consistency and loved getting a treat such as this during a hectic week. They quite simply requested more, more and more. Hence next time I’m not going to commit the same miscalculation. I’m likely to double the quantity .
Original almond flour banana bread recipe is from suncakemom.
Preheat oven to 350° / 180°C.
Break and separate eggs.
Put yolks into a medium size mixing bowl to beat until light yellow and fluffy.
Mix in the mashed bananas.
Grind almond if not in flour form and add it to the egg yolk and banana mixture with the baking powder and vanilla.
Mix them well.
Beat egg whites in a medium size mixing bowl until hard peaks form.
Fold egg whites in with the batter until it gets a consistent look and feel.
Pour batter in the bread tin.
Place it into the preheated oven for 50 minutes or until the toothpick comes out clean.
Take it out and let it cool down on a rack.