Tuesday, March 12, 2013
Grain Free Banana Bread (Kosher for Passover)
There is a wonderful gluten free blog called Elana's Pantry. Elana does amazing things with almond flour. She uses a food processor to mix her ingredients and that obviously has something to do with her success with almond flour. This is her recipe for Paleo Banana Bread and it is delicious. It's so good that the loaf I made for this picture this afternoon is almost gone and Passover is two weeks away.
I did make one change. Since I have not been able to find Spectrum palm shortening that is kosher for Passover I substituted it with extra virgin coconut oil. Like Elana I used a slim loaf pan since this bread won't rise quite as much as a bread made with flour. Elana recommends The Magic Line 3.5 x 7.5 inch pan. If you can't get one before Passover you can always use an If You Care makes unbleached paper loaf pan available at Whole Foods and Fairway. I like to double them up so that they retain there shape with the heavy banana bread batter in it. You can then reuse the pan on the bottom the next time you bake.
2 cups blanched almonds flour (Digestive Wellness has the best almond flour out there and it's kosher for Passover!)
1/2 teaspoon fine sea salt.
1 teaspoon baking soda
3 medium ripe bananas
3 eggs (room temperature so they don't solidify the coconut oil)
1 tablespoon vanilla extract
1 tablespoon honey
1/4 cup extra virgin coconut oil
1. Preheat the oven to 350 degrees.
2. Combine the dry ingredients and set aside.
3. Pulse the bananas in the food processor till smooth (it should only take a few pulses).
4. Add the eggs, vanilla, honey and oil to the food processor and pulse to combine.
5. Holding on to the top of the blade pour the batter in to a greased and floured with tapioca or potato starch.
6. Bake for 50 to 60 minutes or until it is firm in the middle of the pan. The bread will be darker than banana bread made with wheat flour so don't be put off by the darker color.