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Almond Flour Banana Bread

#Dessert   #Bread  

Table of Content

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

    45 minutes (Prep Time - 15 minutes), 16 slices, Type: 🥬, Source: , Category: Dessert, Net Carbs per serving: 6.04 , Total Net Carbs: 96.6

  • Ingredients

    1. Bananas: 300 gms(3, very ripe)
2. Erythritol: 4 tsp
3. Almond Flour: 2.5 cups
4. Arrowroot Starch: 1 tbsp
5. Baking Soda: 1 tsp
6. Pink Himalayan Salt: a pinch 
7. Vanilla Extract: 1 tsp
8. Cinnamon Powder: 2 tsp
9. Apple Cider Vinegar: 1 tbsp

  • Cookwares

    1. Fork
    2. Large Bowl
    3. Oven
    4. Parchment Paper
    5. Pan
    6. Loaf Pan
    7. Spatula

  • Steps

    • 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.

  • Process

    PREHEAT THE OVEN TO 175C AND LINE A LOAF PAN WITHPARCHMENT 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 INQUANTITY.Add erythritol (4 tsp).yesBANANAS ARE NOT VERYRIPE?noTO THE MASHED BANANAS, ADD IN ALMOND FLOUR (2.5CUPS), ARROWROOT STARCH (1 TBSP),BAKING SODA (1TSP).THEN ADD PINK HIMALAYAN SALT (A PINCH), VANILLAEXTRACT (1 TSP) AND CINNAMON POWDER (2 TSP)MIX USING A SPATULA UNTIL A RELATIVELY SMOOTHBATTER IS FORMED.ADD IN APPLE CIDER VINEGAR (1 TBSP) LAST AND MIXWELL.NOW POUR THE BATTER INTO THE LINED PAN.SMOOTH THE TOP WITH A SPATULA THEN BAKE AT 175CFOR ABOUT 45 MINUTESONCE DONE, THE TOP OF THE LOAF WILL RISE AND CRACKAND WILL FEEL FIRM TO TOUCH.ALLOW THE LOAF TO COOL COMPLETELY BEFORE SLICING.

Nutritional Info

Calculated Net Carb Info (Total Net Carbs for entire dish: 96.6)
Ingredient Amount Recipe Unit Conversion Factor Amount used in Recipe(gms) Net_carb/100gms Source Calculated Net Carb in recipe
Bananas 300 GMS 1.0 300.0 12.8 UKDB 38.4
Erythritol 4 TSP 5.0 20.0 0.0 NCCDB 0.0
Almond Flour 2.5 CUPS 240.0 600.0 6.9 LABEL 41.4
Arrowroot Starch 1 TBSP 15.0 15.0 84.45 LABEL 12.67
Baking Soda 1 TSP 5.0 5.0 0.0 NCCDB 0.0
Pink Himalayan Salt a pinch 0.0 0.0 0.0 NCCDB 0.0
Vanilla Extract 1 TSP 5.0 5.0 12.6 NCCDB 0.63
Cinnamon Powder 2 TSP 5.0 10.0 35.0 NCCDB 3.5
Apple Cider Vinegar 1 TBSP 15.0 15.0 0.0 NCCDB 0.0
Grand Total - - - - - - 96.6
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.

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