Grain-free Banana Bread is a welcomed treat if you’ve cut out all grains from your diet. Made with almond flour, it is soft and moist, and can rival any full grain banana bread recipe! Healing the gut is mentioned a lot these days, especially when it comes to gluten intolerance, celiac disease, or other auto-immune disorders. One common theme is removing all grains from one’s diet. I know what you’re thinking! But I can guarantee you won’t miss it with this recipe, and the honey rum butter adds the perfect amount of sweetness for a ‘I hope I don’t sit and eat the whole loaf’ kind of taste!
The Secret to Baking Grain-free
The key to a good grain-free bread, whether it be a quick bread or something like a focaccia, is the eggs. They help keep the bread moist and light. I like working with almond flour, as the ratios are a bit easier to figure out as opposed to coconut flour that absorbs liquid like crazy.
Testing for Grain-free Banana Bread Perfection
Fill the loaf pan about 3/4 full. The bread will rise close to the top. To test if the bread is done baking, simply poke a toothpick into the center and make sure it comes out clean. If dough remains on the toothpick, keep it baking for five-minute intervals, checking with a clean toothpick each time. It is natural for crevices to occur on top.
Bring me a freshly brewed latte and a slice of warm grain-free banana bread in the morning and I am a happy girl! The problem is, it just doesn’t last long around my house. Although it’s bread that freezes well, it never makes it into mine. I should probably start doubling the recipe and saving one.
One thing I have noticed with using almond flour is its inability to preserve. If your bread is not going to be eaten within a few days, cut the loaf in half and freeze the remainder. Keeping it in the refrigerator helps as well.
this recipe was also shared on the following blogs: VegetarianMamma, RaiasRecipes