Banana Bread
Ingredients
- 155g all-purpose flour
- 65g almond flour
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/3 c. butter
- 2/3 c. sugar
- 1 tsp vanilla
- 2 tbsp buttermilk
- 1 c. mashed bananas (2-3 bananas)
- 1/2 c. chocolate chips (optional)
Method
Preheat oven to 350° F
Combine flour, almond flour, baking powder, baking soda, and salt in a bowl. Mix thoroughly.
Cream the butter and sugar together until it resembles bread crumbs. Add eggs, vanilla, buttermilk, and bananas. Mix until well incorporated.
Add the dry mixture slowly to the wet mixture. It's best to do this in small stages, letting the dry mixture get fully incorporated before adding more.
Stir in the chocolate chips.
Grease a 9 x 5 loaf pan (or 3 smaller 5 1/2 x 3 loaf pans). Fill the pan with the batter and place in the oven. Bake for 20 minutes, then rotate the pan 180°. Bake for an additional 25-35 minutes, until a toothpick inserted into the center of the loaf comes out clean.
Notes
I use King Arthur gluten free flour for this recipe, as I have a family member that has Celiac's. This is a great way to use up old bananas. I'll sometimes be able to find overripe bananas at the grocery store for a discount, so I'll buy some and make two batches. I prefer to use smaller loaf pans, and then wrap and freeze the loaves, pulling them out as we go through the bread. Be sure to spread on a good butter if you can!