Intro
Here is my banana bread recipe. The banana bread comes out to be moist with a great texture in every bite.
It uses both almond flour and regular flour. Just using almond flour results in the bread losing its shape with certain brands of almond flour, so I add a bit of all purpose or bread flour.
Ingredients
- 3 large ripe bananas
- 1/2 cup (8 Tbsp) of unsalted butter
- 2 large beaten eggs
- 1/2 cup sugar
- 1 1/2 cup almond flour
- 2/3 cup bread (or all purpose) flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp of salt
- 1 tsp vanilla extract
- 1 cup of roasted walnuts or pecans
- 1/2 cup raisins
Instructions
- Preheat the oven to 350°F. Grease the bread loaf pan (9.25 x 5.25 x 2.75) with some vegetable oil.
- In a mixing bowl, smash the 3 bananas, and mix in the 1/2 cup melted butter to it. Mix them.
- Add in the 2 eggs, 1 tsp vanilla extract, 1/2 cup sugar and 1/2 tsp salt to the mixing bowl. Mix them.
- In a separate bowl mix together the dry ingredients: 1 1/2 cup almond and 2/3 cup all-purpose flour, 1 tsp baking soda and 1 tsp baking powder. Mix them well and then add it to the above wet batter.
- Add in the garnishes to the batter: , walnuts/pecans and raisins.
- Pour in the batter to the prepped loaf pan and bake it for 55-60mins or until a toothpick inserted into the center comes out clean.
- Let the bread loaf rest a bit before you dig into it !
Tips
- In step 4, gently fold the dry ingredients into the wet batter. Be careful not to overmix, as this can make the batter tough. Mix just until the dry ingredients are moistened and no large clumps remain.
- If you like a crunchier crust in your banana bread, I would recommend using two pans instead of one and the cook them to 50-55 mins instead.