Hi All
I am stoked my husband gave me a coffee machine for my birthday. I was so happy I did a fist pump. 🤩 This machine is a SMEG from Italy and is easy to use and stylish. More importantly I can now drink coffee any time. 😚
I needed something to go with my coffee! I have lot of bananas so I decided to make this banana bread.
This bread is moist with a natural sweetness and is very easy to make. When baking bread you can imagine the beautiful aroma in my house …. BANANA! Keep this bread in your fridge and 2-3 days later it’s still moist!
Gluten free banana bread
easy to make banana bread with almond meal
Equipment
- Tin size Width 20cm x Length 20cm x Height 4cm
Ingredients
- 2 each Banana
- 180 g Almond meal
- 2 each Eggs
- 50 g Coconut oil
- 100 g Honey
- ½ tsp Cinnamon
- ¼ tsp Nutmeg
- 2 g Baking powder
- A pinch Salt
For garnish
- 2 each Banana
Instructions
- Preheat the oven to150℃.
- Line your tin with baking paper.
- Melt and weight coconut oil.
- In a bowl, add cinnamon, nutmeg, salt, and baking powder to the almond meal, then mix well.
- In your mixer blend the bananas, eggs, coconut oil and honey until smooth.
- Pour the banana mix into a bowl.
- Add the almond meal mix into the bowl then mix well.
- Pour the mix into your tin.
- Slice the remaining bananas (be creative) then put the sliced banana on the mix.
- Bake the banana bread mix for 35-40mins. (Inside temp 85℃).
- Remove from the oven and let stand for 10 mins before removing from the tin.
- Remove from the tin and let cool on a cake rack.
