This banana bread is so tasty that the little hands adore it! The main benefit, though, is that it’s gluten-free and dairy-free and sugar-free, and butter-free! It’s also fluffy and tasty and easy. Can it be real? Of course, it can! JUMP TO RECIPE
For the Christmas family dinner, I was called to make the New Year’s cake (Vasilopita) for all little hands (and for some large hands that don’t eat gluten or sugar) and I decided to make a type of banana bread that I was sure they’d love, but with almond flour! Since I love walnuts in the New Year’s cake, I added some here, too! Et voila, so came into being our favourite banana cake!
Ever since then, in the last couple of months, I’ve made it quite often, and anyone who has eaten it has loved it. I’ve made it with dates instead of honey, I’ve used other spices besides cinnamon, I’ve made double the dosage because it’s never enough, but the core recipe is always the same, and you’ll see what you’re going to need right away.
Ingredients you’re going to need:
- Almond flour. If you have a good food processor, you can make your own, too.
- Eggs. Prefer free-range and organic.
- Bananas, of course! The riper the bananas, the sweeter the result. This recipe is a great way to use bananas that have ended up growing darker while in your fruit bowl. If you have big bananas, use one. In this recipe, I used smaller ones.
- Honey. Forbidden for babies under one year old.
- Cinnamon and baking powder.
- A bowl to mix the ingredients in!
Tips
- The recipe is suitable for infants over the age of 6 months old if you’re doing BLW. If you’re making it for children under the age of one year, don’t add honey; either skip it or replace it with dates.
- If you decide to use dates, then 3–4 are good enough, or 2 Medjool dates. You should process them in the food processor after they’ve been soaking in warm water for 5 minutes.
- For this recipe, you’ll need only one bowl. No reason to dirty more pots. It’s great for those days when there’s no time for anything else!
- Store the banana bread in an airtight food container or cake box when stored outside the fridge for up to 2 days, or store in the fridge for 4 days. You can also freeze it for up to 3 months.
If you enjoy recipes with bananas you may click here.
Preheat the oven at 190°C.
Process the walnuts in the food processor until they’ve turned to powder.
Mash the bananas with a fork in a bowl.
Add eggs and honey and mix well.
Add the almond flour and the baking powder and mix well.
Finally, add the walnuts and the cinnamon and mix until homogenous.
Transfer the mixture to a rectangle mould or form (25 centimetres by 13 centimetres) which has been lined with parchment sheet or oiled with a fat (for example, coconut oil).
If you want, slice a banana, and place it over the mixture.
Bake for 35 minutes or until a knife emerges clean after being inserted inside the banana bread.
Ingredients
Directions
Preheat the oven at 190°C.
Process the walnuts in the food processor until they’ve turned to powder.
Mash the bananas with a fork in a bowl.
Add eggs and honey and mix well.
Add the almond flour and the baking powder and mix well.
Finally, add the walnuts and the cinnamon and mix until homogenous.
Transfer the mixture to a rectangle mould or form (25 centimetres by 13 centimetres) which has been lined with parchment sheet or oiled with a fat (for example, coconut oil).
If you want, slice a banana, and place it over the mixture.
Bake for 35 minutes or until a knife emerges clean after being inserted inside the banana bread.
Αυτό το περιεχόμενο χορηγείται με άδεια Creative Commons Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 4.0 Διεθνές .
Το περιεχόμενο αυτού του blog αποτελεί πνευματική ιδιοκτησία της εταιρίας LITTLE HANDS BLW. Συνεπώς, ΑΠΑΓΟΡΕΥΕΤΑΙ κάθε αναδημοσίευση, αντιγραφή ή τροποποίηση του χωρίς την έγγραφη συγκατάθεση της εταιρίας. Εάν ενδιαφέρεστε για το περιεχόμενο του blog, μπορείτε να επικοινωνήσετε μαζί μας για να συζητήσουμε πως θα μπορούσαμε να συνεργαστούμε.
