Olive Oil Banana Bread With Almond Flour Food
ALMOND FLOUR BANANA BREAD
For anyone trying to avoid wheat/grain products, this is for you! A yummy, nutty bread that is wonderful for breakfast and snacks.
Provided by Janice
Categories Bread Quick Bread Recipes
Time 1h50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Prepare a bread pan with cooking spray.
- Mix eggs and vinegar together in a bowl; add bananas, coconut oil, honey, and vanilla extract and stir until blended.
- Sift flour, cinnamon, baking powder, nutmeg and salt together in a large bowl; stir into banana mixture until well blended. Pour batter into prepared bread pan.
- Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 332.2 calories, Carbohydrate 31.7 g, Cholesterol 61.4 mg, Fat 16.6 g, Fiber 1.4 g, Protein 19.4 g, SaturatedFat 7.6 g, Sodium 218.2 mg, Sugar 14.4 g
ALMOND FLOUR BANANA BREAD
Healthy Almond Flour Banana Bread is a moist, melt-in-your-mouth quick bread your entire family will love! It's paleo friendly and refined sugar free. Your family will go bananas for it!
Provided by Olena Osipov
Categories Muffins and Quick Bread
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F, line metal 9 x 5 loaf pan with parchment paper or leave non-stick as is. Spray only bottom and lower 1" with cooking spray. Set aside.
- In a large mixing bowl, add bananas and mash with a masher. Then add eggs, sweetener, oil, vanilla, cinnamon, baking soda, baking powder and salt; whisk until combined.
- Add almond flour and stir and mix gently with spatula to combine.
- Pour batter into previously prepared loaf pan and bake for 50 minutes or until the toothpick inserted in the middle comes out clean.
- Remove almond flour banana bread from the oven and transfer to a cooling rack to cool off for 10 minutes. Remove bread from a loaf pan and let it cool off completely. Slice with sharp serrated knife - works best with breads to keep them from falling apart.
Nutrition Facts : ServingSize 1 slice, Calories 309 kcal, Sugar 13 g, Sodium 293 mg, Fat 23 g, SaturatedFat 5 g, Carbohydrate 23 g, Fiber 5 g, Protein 9 g, Cholesterol 61 mg
OLIVE OIL BANANA BREAD
A moist banana bread made with olive oil, Greek yogurt (or sour cream), and a crunchy walnut topping. I borrowed techniques from a few recipes to create my ideal recipe!
Provided by voraciousgirl
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h15m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour a 10x5-inch loaf pan.
- Sift all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon together.
- Beat brown sugar, white sugar, and eggs in a stand mixer or with a hand-held electric mixer until light and fluffy, about 5 minutes. Reduce speed to low and slowly drizzle in olive oil until evenly combined. Beat in bananas, Greek yogurt, and vanilla extract until combined. Fold in 1/3 of the flour mixture with a spatula; repeat twice more until flour is fully incorporated.
- Pour batter into the prepared loaf pan. Sprinkle walnuts and Demerara sugar over the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes.
Nutrition Facts : Calories 407 calories, Carbohydrate 58.3 g, Cholesterol 47.9 mg, Fat 17.8 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 2.9 g, Sodium 368.1 mg, Sugar 30.4 g
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- Preheat the oven to 350ºF and lightly spray a loaf pan with oil. I also like to line it with parchment paper, so the bread will easily lift out later. Peel the bananas and mash them on a plate.
- Add the mashed banana to a large mixing bowl, along with the almond flour, eggs, maple syrup, salt, baking powder, cinnamon, and olive oil. Stir well, until no lumps remain.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake until the top starts to crack and feels firm to the touch in the very center, about 50 to 55 minutes.
- Let the bread cool completely in the pan, then slice and serve. Because this bread is so moist, I recommend storing it in the fridge for the best shelf life, up to 1 week. (I've also left it at room temperature for 24 hours with no issue, if you think you'll eat it quicky.)
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