With banana bread you can vary endlessly, that is the big advantage. This banana bread was an experiment with ingredients that I had in my kitchen. It is really unique that I had enough bananas (that are quite ripe) to make a banana bread anyway.
I always buy a lot of bananas, but they always run out really fast as well. Jens eats at least 1 banana every day and I sometimes do as well and I sometimes make pancakes with them as well so you can imagine that there are not many bananas left. I saw a bit more ripe bananas in the store and that is why I took them. I could make a banana bread with them right away. Almonds are one of my favorite nuts, I really like the flavor that is also why I like almond flour so much. It has become a real almond banana bread with almonds, almond flour and almond milk. I also liked to add pieces of chocolate. Even though it was 30 degrees outside when I made this recipe the chocolate pieces were a real success.
I baked the banana bread on a Sunday afternoon. Monday evening I arrived home from work and Jens told me there were 2 slices left. I thought he was kidding, of course, but he was really serious. He liked it so much he had eaten almost the entire banana bread in one day. I am really curious to see if you also like this variation so much.
Baking time: 30 minutes
Amount: 1 banana bread (12-15 slices)
- Cake tin
How to make it?
Add the almond milk to it and mix through the batter. When the almond milk is included in the mixture you can add the almond flour and baking soda to the batter. Mix again with a fork or spatula. The mixing will get more tough, because the mixture will become a real dough. Continue until everything is mixed properly into a real dough.
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