BANANA ALMOND BREAD

Ingredients

4 large (550g) ripe bananas
2 cups (270g) self-raising flour*
1 cup (100g) almond meal*
½ cup (120g) caster sugar
¼ cup (65g) brown sugar
3 large eggs
50ml vegetable oil
50ml milk (at room temperature)

Method

Preheat the oven to 180C (160 fan forced). Line the base and sides of a large loaf pan with baking paper.

Fit the food processor with the mini bowl and mini blade. Place the bananas into the bowl and process on speed 1 for 6 seconds or until chopped. Remove bowl.

Fit the work bowl with the multipurpose blade. Add the flour, almond meal and sugars to the bowl. Process on speed 2 for 5 seconds. Add all the remaining ingredients and the banana. Process on speed 1 for 10 seconds.

Pour the batter into the prepared pan. Bake on the centre shelf of the oven for 45 minutes or until golden and firm.

Allow bread to stand 10 minutes before removing from the pan to a cooling rack.

Serve toasted with butter, if desired.

Tips

  • Wheat flour can be replaced with pre-packaged gluten free self-raising flour, many contain a gum. If not please add 1 tsp xanthan gum for each cup of flour.
  • To make almond meal, 1 cup of blanched almonds can be placed in the mini bowl of the food processor with the mini blade and processed if desired.

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