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hits. So, here’s a treat that’ll make it even sweeter.
Yield: 12 mini loafs
Active Time: 10 minutes
Total Time: 30 minutes
3 1/2 cups almond flour
1/4 teaspoon ground cardamom
1/4 teaspoon cinnamon
1/4 teaspoon vanilla powder
1 1/4 teaspoons sea salt
1 1/4 teaspoons baking soda
3 large eggs
1/2 cup light agave
1/4 cup grapeseed oil
5 large, ripe bananas
1/2 cup chopped walnuts, plus more for garnish
1/4 teaspoon ground cardamom
1/4 teaspoon cinnamon
1/4 teaspoon vanilla powder
1 1/4 teaspoons sea salt
1 1/4 teaspoons baking soda
3 large eggs
1/2 cup light agave
1/4 cup grapeseed oil
5 large, ripe bananas
1/2 cup chopped walnuts, plus more for garnish
Preheat oven to 350 degrees and spray a mini loaf tray with nonstick spray.
Place bananas in the bowl of a food processor and pulse until just blended. Set aside.
Whisk together the almond flour, cardamom, cinnamon, vanilla, sea salt, and baking soda in a large bowl. In a small bowl, whisk together the eggs, agave, and grapeseed oil. Fold the wet ingredients until the dry and thoroughly combine. Fold in the pureed bananas and walnuts. Let dough sit 5 minutes.
Divide dough between pre-greased molds, sprinkle extra chopped walnuts on top, and bake 15 to 17 minutes. Let loaves cool in molds slightly before serving.
https://thrivemarket.com/blog/watch-gluten-free-banana-bread-recipe-bananas?uid=694761&uaexptime=1759430896&uatoken=f079c199d1a6e56667eff0af18bb7cbc6f6aab60fac920b707c199352a8f0c9f&ccode=GHOSTLY25&utm_source=Sailthru&utm_medium=email&utm_campaign=2015_10_10_Recipe_Leads&utm_term=Leads%20-%20Less%20Early%20Engagement
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