From the kitchen
Almond Flour Banana Bread
Doubling down on the nut profile by pairing almond flour with almond milk for an extra-moist, deeply nutty loaf.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 1 1/2 cups Almond Flour
- 1/2 cup All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 3 very ripe Bananas, mashed
- 1/3 cup Unsweetened Almond Milk
- 2 large Eggs
- 1/3 cup Maple Syrup
- 1/3 cup Melted Coconut Oil
Method
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Whisk the almond flour, all-purpose flour, baking soda, and salt together.
- In a separate bowl, mix the mashed bananas, almond milk, eggs, maple syrup, and melted coconut oil until smooth.
- Fold the wet ingredients into the dry just until combined.
- Pour into the prepared pan and bake 50 to 55 minutes, until a toothpick comes out clean, tenting with foil if it browns too quickly on top.
Kitchen note
Almond flour bakes moister and denser than all-purpose alone, which compensates well for almond milk's thin body — don't be tempted to add extra flour if the batter looks loose going in.
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