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Sunday, August 13, 2017

Going Bananas for Bread

The Ingredients:

  • 70 g (or ¾ cup) of pure almond flour
  • 25 g (or ¼ cup) of pure coconut flour
  • 3 g (or ½ teaspoon) of salt
  • 3.5 g (or ¾ teaspoon) of baking soda
  • 60 g (or ½ cup) of walnut pieces
  • 45 g (or ¼ cup) of dried blueberries
  • 45 g (or 3 tablespoons) of unsalted butter
  • 4 eggs (3 whole eggs and 1 egg white)
  • 7 ml (or ½ tablespoon) of vanilla
  • stevia equivalent of  42 g (or 3 tablespoons) of sugar
  • 350 g (or 12 oz) of ripe bananas

    The Method:
    1. Grease a loaf pan with oil or butter, and cut a piece of parchment or wax paper to line the bottom.
    2. Turn on the oven and set it to 175°C (or 350°F).
    3. In a medium size bowl, place the almond flour, coconut flour, salt, and baking soda and mix them together thoroughly with a fork.
    4. Chop the walnut pieces into small nuggets approximately 6 mm (or ¼ inch) in diameter.
    5. Add the chopped walnuts and the dried blueberries to the flours and mix them in with a fork until they are coated with flour and evenly distributed.
    6. Melt the butter without boiling it, and set it aside to cool slightly.
    7. In another medium size bowl, place the three eggs and one egg-white, the vanilla, and the stevia.
    8. Whisk the egg mixture just long enough to break the eggs and thoroughly blend the yolks with the whites.
    9.  Peel the bananas and purée them in a food processor or blender, or mash them as finely as possible with a fork.
    10. Add the bananas and melted butter to the egg mixture and blend or whisk until the mixture is homogeneous.
    11. Add the egg mixture to the flour mixture and stir with a fork until all ingredients are evenly distributed.
    12. Pour the batter into the parchment-lined loaf pan and bake it for 40 minutes. (Check whether the loaf is ready by inserting a small skewer into the middle.)  

      The Story:

      The basic proportions for this loaf I copied from a recipe on a web site called comfy belly. However, I changed, adjusted, added and subtracted ingredients to get to the version I am sharing here.

      This loaf does not last long around our household. People start eating it as soon as it has cooled enough to slice.

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