Paleo Banana Bread
This paleo-friendly, gluten-free banana bread is dense and moist. YUM!
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 350 degrees F (175 degrees C). Spray loaf pan with cooking spray.
Step: 2
Mix together almond flour, ground cinnamon, and baking soda in a bowl.
Step: 3
Beat two eggs in a bowl. Mix in water, almond extract, agave syrup, mashed bananas, and vanilla bean paste. Add banana mixture to almond flour mixture; mix until no dry areas are visible. Pour batter into the prepared loaf pan.
Step: 4
Bake banana bread in the preheated oven until brown and crisp around the edges, about 45 minutes.
NUTRITION FACT
Per Serving: 128 calories; protein 8.6g; carbohydrates 15.8g; fat 4.3g; cholesterol 27.3mg; sodium 117mg.
The best flavour of the flour could make a real difference to your bread. Different brands do vary. Extra-strong 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 dough , which doesn’t always rise as well as clear bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.
