So in my last post I talked about making almond flour from leftover almond pulp. We are now going to put it in use! I am so excited to write this post because the bread turned out SO great! I had reviews from many saying this was the "best and moist one I've made yet." Which I was offended at first because I use to make a banana loaf about once a week, haha.
Also, this is a zero waste recipe, duh! You can get everything from the bulk section of a grocery store/co-op (bananas, maple syrup, cinnamon, baking soda), the farmers market (eggs, apples), and make it yourself (applesauce, almond milk, almond flour)! Just make sure to bring your own totes, cloth produce bags, and your reusable glass spice bottle. Also remember to compost all your banana peels and food scraps!
What I love about this banana bread is its earthy color. The almond flour made it so beautifully brown that it almost looks deceivingly overcooked. But it is so moist, soft, and flavorful. Perfection!
The recipe is as follows:
- 2-3 bananas
- 1/2 cup applesauce (you can sub with yogurt or sourcream)
- 1 tablespoon almond milk (or any other milk)
- 3 eggs
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1 teaspoon baking soda
- 2 1/2 cups homemade almond flour (click here to find out how)
- 1/4 cup tapioca starch (you can sub this or not use it at all)
- 1 teaspoon cinnamon
1. Preheat oven to 350 degrees. Grease a loaf pan of small/medium size with coconut oil or olive oil.
2. Mix together all dry ingredients : almond flour, baking soda, tapioca starch, cinnamon.
In separate bowl mix all wet ingredients: eggs, applesauce, bananas, maple syrup, coconut sugar, and a dash of almond milk.
3. Whisk wet ingredients with dry ingredients just until combined.
4. Put in oven for 35-50 minutes. Check after 30 minutes to see status. It should look nice and brown all around. Poke with fork in the middle and check to see if its still wet. Remember if it is a moist bread you don't want the fork to come out super dry.
5. Eat it, share it, love it!
I use a fairly smaller in depth loaf pan so my loaves always come out looking long but short in depth. It works as a nice portioned treat for me, especially with butter, fig jam or other preserves. All my friends told me it doesn't need anything though. It was moist and sweetly balanced as is! YAY!