Almond Flour Banana Bread
While the original recipe calls for use of Coconut sugar, I make mine without it and I think the sweetness is just right for my taste pallets. I do add upto 4 teaspoons of Erythritol if the bananas are not very ripe. Also the original recipe uses a lot more arrowroot starch than what I use which perhaps explains why coconut sugar is not needed and sweetness of banana does the trick. The reason to keep arrowroot starch less is ofcourse to reduce the net carb.
Beware
While overall net carbs are comparable to say Wheat Gluten Bread, it is not as filling and can result in overeating, especially because it is very delicious. Try and keep it to a max of 2 or 3 slices and only after main course so the risk of overeating is minimised.
Key Stats¶
5.32 Net Carbs per Serving
Prep Time: 15 minutes
Cooking Time: 45 minutes
Serves: 16 slices
Type: Vegetarian
Source: External Link
Category: Dessert
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Ingredients¶
S.No Ingredient Amount Step 1. Bananas 300 gms(3, very ripe) Step 2 2. Erythritol 4 tsp Step 4 3. Almond Flour 2.5 cups Step 5 4. Arrowroot Starch 1 tbsp Step 5 5. Baking Soda 1 tsp Step 5 6. Pink Himalayan Salt a pinch 7. Vanilla Extract 1 tsp Step 6 8. Cinnamon Powder 2 tsp Step 6 9. Apple Cider Vinegar 1 tbsp Step 8
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Cookware¶
- Fork
- Oven
- Pan
- Loaf Pan
- Large Bowl
- Spatula
- Parchment Paper
Nutritionix Link
Copy the ingredients from below and adjust as needed.
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Steps¶
- Step 1: Preheat the oven to 175C and line a loaf pan with parchment paper.
- Step 2: In a large bowl, use a fork to mash the
300 gms(3, very ripe) bananas . - Step 3: Once mashed, it should be just over 1 cup in quantity.
- Step 4: If bananas are not very ripe then add
4 tsp erythritol . - Step 5: To the mashed bananas, add in
2.5 cups almond flour ,1 tbsp arrowroot starch ,1 tsp baking soda . - Step 6: Then add
Pink Himalayan Salt (a pinch),1 tsp Vanilla extract and2 tsp cinnamon powder - Step 7: Mix using a spatula until a relatively smooth batter is formed.
- Step 8: Add in
1 tbsp apple cider vinegar last and mix well. - Step 9: Now pour the batter into the lined pan.
- Step 10: Smooth the top with a spatula then bake at 175C for about 45 minutes
- Step 11: Once done, the top of the loaf will rise and crack and will feel firm to touch.
- Step 12: Allow the loaf to cool completely before slicing.
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Process¶
Nutrition Info¶
Nutrition Labels¶
Scroll to see nutrition facts for different servings and weights for this recipe.
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Net Carbs in each Ingredient¶
Ingredient Qty in recipe Net Carbs (gms) Qty in gms Source BANANAS 300 GMS 38.4 300 UKDB ERYTHRITOL 4 TSP 0 20 NCCDB ALMOND FLOUR 2.5 CUPS 41.4 600 UKDB ARROWROOT STARCH 1 TBSP 1.81 15 Nutritionix BAKING SODA 1 TSP 0 5 Nutritionix PINK HIMALAYAN SALT A PINCH 0 0 Nutritionix VANILLA EXTRACT 1 TSP 0.63 5 Nutritionix CINNAMON POWDER 2 TSP 2.75 10 Nutritionix APPLE CIDER VINEGAR 1 TBSP 0.14 15 Nutritionix
Cooklang¶
Recipe in Cooklang
>> Source: https://detoxinista.com/vegan-almond-flour-banana-bread/
>> Type: Vegetarian
>> Serving Size: 16 slices
>> Cooking Time: 45 minutes
>> Prep Time: 15 minutes
>> Category: Dessert
Preheat the #oven{} to 175C and line a #loaf pan{} with #parchment paper{}.
In a #large bowl{}, use a #fork{} to mash the @bananas{300%gms(3, very ripe)}.
Once mashed, it should be just over 1 cup in quantity.
If bananas are not very ripe then add @erythritol{4%tsp}.
To the mashed bananas, add in @almond flour{2.5%cups}, @arrowroot starch{1%tbsp},@baking soda{1%tsp}.
Then add @Pink Himalayan Salt{a pinch}, @Vanilla extract{1%tsp} and @cinnamon powder{2%tsp}
Mix using a #spatula{} until a relatively smooth batter is formed.
Add in @apple cider vinegar{1%tbsp} last and mix well.
Now pour the batter into the lined #pan{}.
Smooth the top with a #spatula{} then bake at 175C for about ~{45%minutes}
Once done, the top of the loaf will rise and crack and will feel firm to touch.
Allow the loaf to cool completely before slicing.