Gluten-Free Banana and Almond Bread
Gluten-Free Banana and Almond Bread
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  • 2 cups (260 g) ground almonds
  • 1/4 cup (35 g) cornstarch
  • 2 tsp baking powder
  • 1/2 cup (115 g) unsalted butter, softened
  • 1/2 cup (105 g) sugar
  • 2 eggs
  • 1 1/4 cups (310 ml) very ripe bananas mashed with a fork (about 3 bananas)
  • 2 tbsp sliced almonds
  • Preparation
  • With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 6-cup (1.5 litre), 10 x 4-inch (25 x 10 cm) loaf pan and line with a sheet of parchment paper, letting it hang over both sides.
  • In a bowl, combine the ground almonds, cornstarch and baking powder.
  • In another bowl, cream the butter and sugar with an electric mixer. Add the eggs, one at a time, and beat until smooth. On low speed, stir in the dry ingredients alternately with the mashed bananas. Spread the batter into the prepared pan. Sprinkle with the sliced almonds.
  • Bake for 55 minutes or until the loaf is golden brown and a toothpick inserted in the centre comes out moist but without lumps of batter.
  • Let cool completely before removing from the pan.
  • Description
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