Monday, January 19, 2009

banana bread with a twist

I adapted this recipe from another gluten-free blogger. The next time I make it, I probably won't put coconut flour in it; either that or I'll figure out a way to add more liquid, because it was pretty dry. But it's still banana bread, which is always good. :)

Coconut-Almond-Hazelnut Banana Bread
2-3 very ripe bananas
3 eggs
1/2 tsp apple cider vinegar
1/2 tsp vanilla

2 c. almond flour
1/2 c. coconut flour
1/2 c. hazelnut flour
1 tsp baking soda
1/3 cup of honey
1/2 tsp of cinnamon and nutmeg

Smash bananas with a fork. Add eggs one at a time, mixing between. Add the vinegar and vanilla. Mix the dry ingredients separately, then add to the banana mixture. Pour into a loaf pan and bake at 350 for 50-60 minutes.


Alayna said...

Mmmm, I love banana bread. :)

LynnaeEtta said...

me too! which is why I'm a little sad it didn't turn out as good as I had hoped...