April 23, 2015
This gluten-free version of the family favorite has everything you’ve come to love about banana bread—except the traditional flour. Chock full of bananas and walnuts, it’s also exceptionally moist, thanks to the light texture of almond flour.
Yield: 12 mini loafs
Active Time: 10 minutes
Total Time: 30 minutes
3 1/2 cups almond flour
1/4 teaspoon ground cardamom
1/4 teaspoon cinnamon
1/4 teaspoon vanilla powder
1 1/4 teaspoons sea salt
1 1/4 teaspoons baking soda
3 large eggs
1/2 cup light agave
1/4 cup grapeseed oil
5 large, ripe bananas
1/2 cup chopped walnuts, plus more for garnish
Preheat oven to 350 degrees and spray a mini loaf tray with nonstick spray.
Place bananas in the bowl of a food processor and pulse until just blended. Set aside.
Whisk together the almond flour, cardamom, cinnamon, vanilla, sea salt, and baking soda in a large bowl. In a small bowl, whisk together the eggs, agave, and grapeseed oil. Fold the wet ingredients until the dry and thoroughly combine. Fold in the pureed bananas and walnuts. Let dough sit 5 minutes.
Divide dough between pre-greased molds, sprinkle extra chopped walnuts on top, and bake 15 to 17 minutes. Let loaves cool in molds slightly before serving.
Photo credit: Paul Delmont
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