Why not use overripe bananas to make juicy, delicious banana bread? If you’ve already made your own almond flour and/or almond milk, you can also use it in this recipe. You can find the recipe for almond milk and almond flour here.
1 egg, or flaxseed mix if you are vegan (1 tbsp flaxseed meal and 2.5 tbsp water)
3 ripe bananas
Approx. 0,5 dl nut butter
3 tbsp coconut oil or avocado oil
0,5 dl almond milk
1 tbsp baking powder
4,5 dl almond flour
2 dl gluten-free flour (e.g. oat flour or buckwheat flour)
1 dl coconut sugar (optional)
0.5 tsp sea salt
1 dl gluten-free oats
1 dl chopped walnuts (optional – or other nuts)
If possible, use your own homemade almond milk and almond flour in this banana bread. You can find the recipe for this here.
Preheat the oven to 175ºC and line a bread tin with a baking sheet. Crack an egg in a bowl and add the bananas, then mash well with a fork. If you are using the flaxseed mix instead of egg, you can make the mix ahead of time and leave it to rest for five minutes before mixing in the bananas.
Then add the nut butter, avocado or coconut oil, coconut sugar, sea salt and almond milk and combine. Add the baking powder, almond flour, gluten-free flour mix and gluten-free oats and mix well. Finally, add half of the walnuts and stir in.
Pour the mixture into the bread tin and smooth out with a spoon. Optional – top with the remaining walnuts. Bake in the oven for 60-75 minutes. When ready, the loaf should feel firm and have a golden-brown top. Slide a toothpick or knife into the loaf. If it comes out clean, the loaf is ready. If you like your loaf a little moister, you can take it out a bit earlier.
The loaf will maintain up to 4 days at room temperature (cover with a tea towel) or can be frozen for up to a month. It can also be easily reheated if you prefer it warm!
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