Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
- Peel the bananas and mash them in a mixing bowl using either a potato masher or a large fork. Leave them a bit chunky if you like larger bits of banana in the final bread. Set aside.3 medium-large ripe bananas
- Combine the dry ingredients in a medium mixing bowl and use a whisk to incorporate. Then, in a large mixing bowl, combine the eggs, melted butter, brown sugar and vanilla and whisk to combine. Fold the dry ingredients into the wet ingredients using a silicone spatula, and then add the mashed bananas and fold once more.1 cup all-purpose gluten-free flour, ½ cup blanched almond flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon sea salt, 2 large eggs, 4 tablespoons unsalted butter, ½ cup light brown sugar, 1 teaspoon vanilla extract
- Bake on a rack in the middle of the oven for 45-50 minutes, or until a toothpick comes out clean after inserting it into the thickest part of the bread.
- Once out of the oven, cool on a wire rack for at least 10 minutes.
- Enjoy immediately, or store once it's completely cool.
Nutrition
Notes
Storage: Refrigerate for up to a week, or freeze the whole loaf or individual slices for up to a month.
Dairy free: Use coconut oil instead of butter.
