Ingredients
- 60 g mixed nuts or almonds
- 125 g Gluten-free flour blend
- 45 g almond flour
- 35 g gluten-free oatmeal
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp turmeric
- 1 tsp salt
- 2 tsp bicarbonate
- 3 ripe bananas
- 250 g plain yogurt
Garnish
- 1 ripe banana
- 2 - 3 tbsp maple syrup
Banana bread
Banana bread is an all-time favorite that can be enjoyed for breakfast with a cup of coffee or tea, or a snack any time of day. This delicious bread is both gluten-free and egg-free.
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Set the oven to 200° (400℉) convection or 220°C (425℉) on bake.
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Line a loaf pan with parchment paper.
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Assemble the Ankarsrum with the blender.
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Finely chop all the nuts or almonds on medium speed.
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Assemble the assistent with the beater bowl and cookie whisks.
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Finely chop all the nuts or almonds on medium speed.
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Assemble the assistent with the beater bowl and cookie whisks.
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Mix all the dry ingredients in the beater bowl, including the chopped nuts
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Mash 3 of the bananas and pour into the flour mixture, add yogurt and whisk together on low speed to a smooth batter.
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Fill the loaf pan with the batter.
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Slice a banana lengthwise into 3 slices.
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Garnish with the banana slices, pressing them into the batter a little and drizzle maple syrup.
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Sprinkle with chopped nuts and bake for about 45 minutes.
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Allow the bread to cool before cutting it.