After making this recipe six times, I think I finally got it! Almond flour is so different to work with than regular flour. Besides the obvious lack of the binding protein of gluten, it is moist and also browns faster than regular flour. You certainly can not just take a recipe and sub regular flour with almond flour. There are so many other ingredients that need adjusted to account for the added moisture.
To add to the challenge, altitude. It is so different making baked goods here versus Arizona. For instance, a bread recipe down there can take 4 eggs and rise beautifully and here I have to decrease to 2 eggs and cook it longer so it's not undercooked in the middle. This causes a bit of a problem since longer cook time means the bread gets more brown on top.
With that said, if you are at a lower altitude, your cook time will be a bit less. Please do not add more banana, it will make your middle mushy, still good, but too wet. It is best to bake this on the lowest shelf to avoid over browning it. It will get fairly brown, but it never tastes burnt. After about 45 minutes, I put a piece of foil across the shelf above it to keep it from browning. Don't cover the bread or it will retain moisture, not what you want!!! It will still be plenty moist and full of flavor!
Recipe: Grain Free Banana Bread
- 2 1/2 cups almond flour (Honeyville)*
- 2 eggs
- 1 cup banana, mashed (about 2 large)
- 2 tsp vanilla extract
- 1/2 tsp apple cider vinegar (helps it rise)
- 1 tsp baking soda
- 1-2 Tbsp Lakanto, Wholesome Sweeteners or Coconut Palm Sugar (optional)
- 1/4 tsp sea salt
- 1/2 cup walnuts, crushed (optional)
- In a mixing bowl, beat the eggs until frothy. Add the bananas, vanilla and apple cider vinegar and beat again
- In another bowl, combine the flour, sugar, soda and salt
- Add the dry to the wet and beat until combined
- Pour batter into an oiled 8.5x4.5 loaf pan
- Bake at 350 on the bottom shelf for 50-60 minutes
- Turn off oven and let the bread sit for 15 minutes
- Remove and let cool
*I would suggest using Honeyville brand almond flour since it absorbs more moisture than Bob's. If you use Bob's I would try adding more flour but I am not sure that will work. You may have undercooked bread in the middle. Please read the last paragraph above if you haven't for details on the baking.
You can add some cinnamon to the batter for some extra spice. You can certainly use a larger loaf pan, it will result in shorter bread. The other option is to use mini loaf pans and cook for less time.
Warm it or toast it with a little butter, mmmmmm! I have another recipe coming soon that uses this bread that is delicious!!!