Almond banana bread recipe
100 g Ground Almonds (or 1 mug)
100 g Butter (I used Kerry Gold Salted as this is what I was able to get. I normally use unsalted KerryGold as there butter is from grass fed cows)
1/4 Tspn Baking soda
3 Ripe Banana’s
handfull of raisins
1 Tspn of Cinnamon (or to taste)
Pinch of nutmeg
1 tspn Sugar/honey or to taste (I used Xylitol)
This is the first time I ever did this with ground almond’s as previously I used rice flour. I am moving away from grains as much as possible and hence the reason for trying ground almonds.
I used a hand blender to mix all the ingredients together.
Peel the banana’s and mash them. You can cut them up into the mixture but it takes longer to mix this way. Add the ground almonds, baking soda, butter and sugar into a mixing bowl. Mix it in well until you get a cake mix like consistency.
Add the mashed up banana’s, cinnamon and nutmeg and carry on mixing until you get a cake dough like mixture. Once the blending is finished add the raisins and mix it in using a spoon. I didn’t have the mashed banana’s in this picture. I had cut them directly into the mix and the blended it all together.
Place some baking parchment in a baking tray and pour in the mixture. Place in a pre-heated oven on 180 degrees C for 40 minutes. I use a Halogen oven with a spacer to ensure it doesn’t burn. Because the baking parchment can keep moisture in the underside can still be quite sof so I take the baked bread out then turn it upside down and do for another 10 minutes to dry out them bottom of the bread.
As the saying goes, the proof is in the pudding…