Ingredients
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115 g of Coconut oilmelted butter
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4 Bananalarge, ripe bananas
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150 g of Brown sugar
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3 Egg(s)
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100 g of Almond flour
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100 g of Brown rice flour
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1 sachet of Vanilla sugar
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1/2 tsp of Baking soda
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1/2 tsp of Baking powder
Directions
This is an incredible gluten-free banana bread that always turns out great and is so simple to make! My kids loved it from the first bite. Now they make it themselves (they enjoy the mashing bananas part the most :)) This bread uses rice and almond flours but you can try to combine rice and millet flours as well.
The recipe uses 3 eggs that helps bread rise well but not spread too much. The bread has a nice and spongy texture.
The recipe’s from Aran Goyaga’s book Cannelle et Vanille where it also uses sunflower seeds, but my kids don’t like overcomplicating things, so we don’t add them. And it’s still great!
Enjoy!
Today's visits: 1.
Steps
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1
Done
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Preheat the oven to 175 degrees. |
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2
Done
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Peel 3 bananas and mash them with a fork. |
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3
Done
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Combine the dry ingredients until smooth. Whisk the eggs using a fork. Melt the coconut oil and let it cool down. Add the eggs and coconut oil to the dry ingredients and combine well. |
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4
Done
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Line you loaf pan with parchment paper. Pour in the batter. Peel the remaining banana lengthwise and arrange on top. |
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5
Done
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Bake at 175 degrees for 55-60 min, until a toothpick inserted in the center comes out clean and the top is dark brown. |
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6
Done
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Take out the bread and let it cool for a bit. Then release and transfer to a wire rack to completely cool. Slice and serve. |
