Really Good Banana Bread!
What's in it?
Ripe bananas, almond meal/flour (finely ground), arrowroot starch, coconut sugar, baking soda, salt, vanilla, cinnamon, apple cider vinegar
Where did I find it?
Why do I like it?
You know a recipe is "foolproof" when your kids fight over the last piece! When I made this recipe, my daughter was upset that her brother got the last piece. She immediately asked me to make it again that day so she could have more!
For this recipe, you can use either fresh ripe bananas, or frozen (you need to thaw first!). I always keep a stash of bananas in the freezer which makes this recipe so much easier than waiting to have bananas at just the right amount of ripeness!
The other ingredients are staples in my kitchen so I can literally make this at any time!
This can be made as a one bowl recipe without the need to use any appliances to mix the dough. I loved Megan's notes about keeping the liquid with the frozen bananas - if I didn't know I might have tried to drain it off. Also, this dough looks dry at first, keep stirring it will moisten up as you stir.
The end result is moist and dense, sweet and satisfying. Megan Gilmore (the Detoxinista) said that she tested this recipe many times to get it right and it shows!
What did I change from the original recipe?
I used store bought almond meal/flour as it is ground to a finer texture than what I can make at home. I didn't have enough so I ground my own almonds in the food processor and used about 1/2 cup. It worked well, but I would recommend the finer texture almond meal/flour over grinding at home.
I used half the amount of coconut sugar (1/4 cup instead of 1/2 cup as the recipe calls for). My kids did't say a word and I found it sweet enough with less sugar.
Want the recipe? Click here.