John Myers
Cake: Gluten-free Almond and Banana Bread
The perfect cake: gluten-free almond and banana bread recipe with a picture and simple step-by-step instructions.
Optional additionally:
- 200 g Ground almonds
- 3 Pc. Bananas, approx. 300 g
- 30 g Melted coconut oil
- 3 tbsp Maple syrup
- 1 tbsp Cinnamon
- 0,5 tsp Ground bourbon vanilla
- 3 Pc. Eggs
- 0,5 tsp Baking soda
- 1 tbsp Lemon juice
- 1 pinch Sea-Salt
- 2 tbsp Cocoa nibs
- 3 tbsp Raisins
- 2 Capsules Cardamom
- Flaxseed for sprinkling
- Mash the bananas with the coconut oil and lemon juice with a fork or puree in the food processor. Add all the other ingredients and mix with a whisk or a food processor. Of course, only use the seeds for the cardamom pods 😉
- Fold in the optional ingredients and pour the batter into a loaf pan lined with baking paper. Bake in a preheated oven at 170 degrees for about 75 minutes. If the bread is already slightly dark on the surface after 30 minutes, cover with baking paper or aluminum foil. After about 60 minutes test it with the stick sample, it may already be through (but for me it took 75 minutes).
- If you want to prepare the bread without any added sugar, you can omit the maple syrup. Instead of raisins, you can stir in finely chopped dried figs, dates, pineapples, aronia or goji berries. Or a handful of chopped nuts. The more ripe the bananas are, the sweeter the bread will be. The bread can be cut into slices, frozen well and, if necessary, simply toasted. It can be kept airtight in the refrigerator for about a week. It tastes best warm or at room temperature, e.g. smeared with a little nut butter.
- For muffins, simply pour the batter into a muffin tray and bake for about 20 minutes at the same temperature.
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