This out of this world delicious gluten free almond meal Banana Bread
Is so fast and easy to make, you’ll always want to have one on hand to satisfy that baked good craving. The process requires no baking prowess and can be made without walnuts, or perhaps raisins, if you’d like to reduce sweetness.
Cooking Notes
If you’re on a grain free diet or want to simplify the recipe, nix the sorghum and use almond meal exclusively. The upside of the sorghum flour is that it helps to produce a slightly crispier outside crust and reduces the overall cost. Organic sorghum flour runs about $3/ lb versus $9/ lb for almond flour. If you use 1/2 cup sorghum, you can stretch a 1 lb bag of almond meal to make 3 loaves.
Store in the fridge and toast to serve!
HOT OUT OF THE OVEN WITH A SLAB OF BUTTER
Is how I like it best, but it’s just as good toasted! If you’re afraid of butter, it’s time to release that fear. Staying slim and enjoying the good things in life are not mutually exclusive. They go hand in hand!
Butter from pasture-raised animals is high in fat soluble vitamins including K, as well as conjugated linoleic acid and even Co-enzyme Q10, an anti-oxidant essential to regulating the LDL cholesterol ratio and for energy production. You’ll be even better off if you can get your butter raw. These nutrients are especially high in raw butter, while the live enzymes aid in the absorption of these precious macronutrients.
Whether you’re into butter or not, you’re sure to enjoy this homemade banana bread!
Deliciously Doughy Gluten Free Banana Bread
This extraordinarily delicious gluten free banana bread is as easy to make, as it is mouth watering good! I guarantee its gooey center and crispy crust will surpass your craving for gluten-y treats.
- Prep Time: 10m
- Cook Time: 45m
- Total Time: 55m
- Serves: 10
Ingredients
- 4 Organic Bananas, ripened to near black
- 3 Pasture-Raised Eggs
- 1 tablespoon Vanilla Extract
- 1 dash Himalayan Sea Salt
- 1 tablespoon Grade B Organic Maple Syrup (formaldehyde free)
- 1/4 cup Coconut Oil
- 1 tablespoon Pasture-Raised Butter
- 1/2 cup Organic Sorghum Flour
- 1 1/2 cups Organic Almond Flour
- 1 tablespoon Aluminum Free Baking Powder
- 1/4 cup Organic Raisins, soaked + rinsed
- 1/2 cup Organic Walnuts, crushed
Instructions
- Preheat oven to 350 F.
- Put raisins in filtered water and let them soak. They'll plump up and release some of the debris that collects on the sticky skin.
- Using a food processor or blender, blend: 1 banana, eggs, vanilla, maple syrup, cinnamon, coconut oil and butter. Mix on high until smooth.
- Drain raisins.
- Crush walnuts. Brake them up with your hands, or place in a paper bag and gently pound with the bottom of a glass or pestle.
- Mash remaining 3 bananas with a fork in a large mixing bowl.
- Place flours and baking powder in a large mixing bowl. Add the mixture from the blender and stir until you have a well combined dough.
- Add walnuts, raisins and mashed bananas. Stir a few more times.
- Grease an approximately 3.5" x 8" loaf pan generously with butter. Pour the dough in. Pat the surface down with a flat spoon. Lightly press a layer of crushed walnuts into the surface (smaller pieces will make it easier to cut slices).
- Bake for 45-50 minutes. Check at 45 minutes to ensure the crust doesn\'t burn. (Ovens can vary as much as 10 minutes.)
