Thursday, January 14, 2021

Banana Bread with Cassava Flour


One of my goals this year in the kitchen is to introduce new flours into my baking.  I also want to work on my pictures and try new things.  I find that the pandemic has dampened my energy in more ways than one to try new recipes but I also find myself missing the creative process.  

So it's time to start fresh and try new things.  First on my list is cassava flour and an obvious starting point is banana bread.  I make banana bread a lot because it's one of the few things my kiddos will agree to eat!  This recipe is a good starting point and I will be tweaking it as we go through the year.  

Here's what you need to make this bread at home:

1 cup cassava flour
1/2 cup almond flour 
3 bananas
3 tbsp almond butter
2 eggs
1/4 cup almond milk 
1 tsp baking soda
1/4 tsp salt
2 tsp vanilla extract 

Preheat oven to 350F.  Peel and mash the bananas.  Mix wet and dry ingredients separately.  Combine.  Bake at 350F for about 45 minutes or until a toothpick comes out clean.  Allow cooling on a rack.  Slice and store in the fridge in an airtight container.  Enjoy!

Here is the nutritional info for this bread.  I think it's fairly well-balanced!

For toppings, lately, I've been enjoying butter!  I love the taste of melted butter over my banana bread.

Enjoy this simple but delicious recipe!  Take a photo and share it on Instagram using #peoniesandalatte.  
Thanks for reading this post!

Post a Comment