Olive Oil Banana Bread with Almond Flour
This moist banana bread will fit perfectly within your diet. A high-protein treat packed with amazing healthier fat and no added sugars. The dates enhance the sweetness of the bananas, while the olive oil gives it such a fruity flavor.
INGRIDIENT
DIRECTION
Step: 1
Place dates in a bowl and cover with hot water; soak until soft, about 20 minutes.
Step: 2
In the meantime, combine ground almonds, 1 teaspoon cinnamon, 1 teaspoon nutmeg, baking soda, baking powder, and salt; stir until combined. Mash 5 bananas in a large bowl; add remaining cinnamon and nutmeg. Reserve remaining banana.
Step: 3
Preheat the oven to 325 degrees F (165 degrees C). Line a loaf pan with parchment paper.
Step: 4
Mix olive oil into the bowl with the bananas using an electric mixer until fully incorporated. Beat in egg yolks one at a time. Add vanilla extract and continue whisking until combined.
Step: 5
Check dates for softness. Drain and transfer to a food processor; pulse until a paste forms. Add paste to banana mixture until fully incorporated.
Step: 6
Beat egg whites in a bowl until they form soft peaks. Fold into the bowl with the banana batter. Slice remaining banana into coins and fold in. Transfer batter to the prepared pan.
Step: 7
Bake in the preheated oven until a skewer inserted into the center comes out clean, about 40 minutes. Remove from oven and allow to cool 30 minutes before removing from pan and slicing.
NUTRITION FACT
Per Serving: 443 calories; protein 11.6g; carbohydrates 37.4g; fat 30.5g; cholesterol 69.8mg; sodium 294.3mg.
The quality of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as white bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.
