This morning, despite having a case of the Mondays, I decided that tonight I would bake another banana bread and, while it was cooking, cook a piece of cod I took out to defrost the other day. I also gave myself the goal of posting the banana bread recipe so here you go:
Cousin E’s Banana Bread (I think it is based on a recipe found Elana’s Pantry)
3 cups almond flour (I prefer Bob’s Red Mill Almond Meal/Flour as it is more like cake meal and not as coarse as some other brands)
1/2 teaspoon salt
1 teaspoon baking soda
Squirt of honey (to your heart’s content)
1/4 cup walnut oil
1 tablespoon vanilla
2 overly ripe bananas (or 2 larger jars of organic banana baby food)
Walnut and raisins (optional)
If you have a stand mixer:
Add the almond flour, salt, and baking soda to the bowl. Mix. Add the honey, walnut oil, eggs, and vanilla. Mix again. Add the bananas. Mix. Add the walnuts and raisins, if you so choose. Mix one more time.
If you don’t have a stand mixer:
In one bowl, mix the almond flour, salt, and baking soda. In a second bowl, mix the honey, oil, eggs, and vanilla. When it’s fully mixed, stir in the bananas. Mix the wet ingredients into the dry ingredients. Add the walnuts and raisins if you choose and mix once more.
With either method:
Pour the batter into a loaf dish (greasing optional; I use olive oil spray). Bake at 350 for approximately 40 minutes. Do the toothpick test to check if it’s done.
Note: Baking times vary based on oven so be sure to check the middle of the loaf with a toothpick.
Full disclosure here: I use banana baby food as I tend to eat all of my bananas before they can be ripe enough. I experimented tonight and used banana mango baby food.
Fresh out of the oven. I can’t wait to dig in: