So the Lemon Poppyseed Loaf recipe made me think about how perfect this base recipe would work for banana bread. I have always some ripe bananas in the fruit basket, which are waiting to get transformed into delicious banana bread. In case I don’t, I also keep frozen banana in the fridge to use it for smoothies, nice cream or…banana bread.
Once you have the ingredients and have done the recipe a couple of times, this grain free banana bread will be prepared and baked in no time.
Almond flour and Cassava flour facts:
Almond flour is incredibly nutritious. It’s particularly rich in vitamin E and magnesium, two important nutrients for health. Besides many people reacting sensitive when consuming wheat or gluten, refined flour is also stripped of its fiber, nutrients, and fats. Therefore the carbohydrates in flour are too fast converted into simple sugar molecules and enter our bloodstream to quickly. The result, spikes in blood glucose levels, followed by rapid drops, which can leave you tired, hungry and craving foods high in sugar and calories. Conversely, almond flour is low in carbs yet high in healthy fats and fiber. These properties give it a low glycemic index, meaning it releases sugar slowly into your blood to provide a sustained source of energy.
Cassava flour is slowly starting to get more into our health shops. The plant which produces the cassava root is known as yuca or manioc, a starchy, high-carbohydrate tuber similar to yams, taro, plantains and potato. Cassava is a staple food in Asian countries. You might have heard of Tapioca starch before, which is the starch only vs cassava flour being made of the whole root. So far I have not used it in many meals or baked goods, but I know it works great for pancakes, or to thicken sauces too. It is a perfect alternative if you are looking for a flour, which is free of nuts, grains and gluten.
Banana Bread Mini Loaf - gluten free
Ingredients
- 120g butter
- 50g sweetener of your choice (I like to use Swerve)
- 50g honey
- 1 big banana
- 5 egg yolk
- 75g cassava flour
- 150g almond flour
- 1 tsp baking powder
- pinch of salt
- 5 egg white
- 1 tbsp sugar
- a handful of chopped walnuts
- 1-2 tbsp liquid if the batter gets too firm. I used coconut water
Instructions
Preheat the oven to 170°C or 340°F. I set the oven on convection to contribute the heat evenly. Rub/spray a baking pan for 6 mini loaves with butter or avocado spray. Sift a thin layer of cassava flour or sprinkle some coconut flakes into the mould in order to prevent the cake from sticking to the sides.
Use your kitchen machine or take a big bowl and blend the butter and sugar with a hand mixer until well combined.
Add the egg yolks, one at a time, then the honey, and mashed banana. When it is nice and smooth put the mixture to the side.
Start beating the egg whites until foamy, add one tablespoon of sugar, and keep mixing until they form peaks. Then set to the side for later.
Take the bowl with the egg yolk/butter mix. Add the almond flour, baking powder, pinch of salt, and then sift the cassava flour into mixture. Blend, but don't mix it too much – just enough to combine. If the batter gets too firm use 1-2 tbsp of any liquid.
Take a rubber spatula, add the egg whites and fold together carefully. Don't overdo it, otherwise the egg whites will go flat and so the loaves.
Spoon batter into the prepared baking pan and fill up until the middle is same hight as the moulds. Place on the middle shelf of your preheated oven and bake for about 30 minutes until risen and golden brown.
Notes
Take the butter out of the fridge in advance to have a soft butter when you start mixing the batter. The loaves will rise nicely when the moulds are filled to the top. If you don't have a mini loaf pan just take a muffin baking pan. It makes around 12 muffins. You can also add a handful of chocolate chips of your choice.
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