Gluten free Banana Bread
The content of protein, fat, carbohydrates and fibre in almonds and other nuts is almost identical, but they provide more calcium, magnesium, riboflavin and niacin. In addition, one ounce or about 20-25 almonds a day is equivalent to 50 per cent of the recommended daily intake (RDA) of vitamin E (antioxidant) to reduce the risk of developing certain diseases, including heart disease.
- 1 1/2 cup almond flour.
- 1 1/2 teaspoon baking powder*.
- 2 bananas, smashed.
- 4 tablespoon coconut oil (melted and cooled) or another oil.
- 1 tablespoon vanilla extract.
- 1 egg room temperature.
- 3 tablespoon coconut palm sugar**.
- Preheat oven to 180°C.
- Grease and flour a loaf pan, I used a piece of parchment paper.
- Whisk oil, banana, egg, sugar, milk and vanilla to blend. Stir in pumpkin pure. In a separate bowl mix your almond flour and baking powder. Stir in your banana mixture and stir just until blended.
- Scrape into prepared cake pan and bake for 15-20 minutes or until a tester inserted in the centre of the cake comes out clean.
*You can make your own gluten free baking powder: 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1 teaspoon corn starch (optional).
** You can use your favourite sugar, but you should adjust the quantity, whether is necessary.