This almond flour blueberry banana bread is light, airy, and sweetened with local honey. Give this gluten-free bread a try!
While working with buckwheat flour was a lot of trial and error for making crepes that didn’t fry out, baking with almond flour was the exact opposite.
Thanks to a combination of needing more eggs to make up for not having gluten and almond flour being rich in healthy fats, my first attempt at this banana bread was a total failure.
A good banana bread should be moist – after all, no one wants a dry bread. However, the first attempt at this recipe resulted in bread that was more wet than moist. I know. Wet is not an appetizing word to describe bread.
Luckily, the flavor was spot-on, so I figured I’d do some research and find a way to reduce the moisture.
Unfortunately, most recipes called for a combination of alternative flours to solve this problem, and I really wanted to showcase almond flour on its own.
As I kept reading, many people suggested cutting back on oil in almond flour recipes so I figured I’d give it a try as well as decreasing the overall liquid.
So, I nixed the oil all together, cut the amount of eggs in half, and decreased the honey by a tablespoon.
I also played around with different weights of flour as I noticed 2 cups of almond flour seemed to be a different amount each time I tried making this bread.
And the result? Much better, but still slightly too moist.
Bummed, I covered the loaf up and went to bed. But then the next day when I went to try the bread a second time, I realized that the cut piece had dried out just a little bit overnight and was exactly the texture I had been hoping for.
Now, there are a couple key things to know if you’re new to almond flour or gluten free baked goods in general.
Gluten, a protein found in wheat, is responsible for giving baked goods their structure. Without gluten, baked goods become much more delicate. Think more of a light and airy texture rather than slightly chewy or dense.
So, if you’re expecting traditional banana bread texture (and don’t need a gluten-free recipe), head on over to my go-to whole wheat bourbon banana bread.
But, if you’re looking for a lower carb, gluten-free treat that’s equally delicious, just a little more tender, then this is the bread for you!
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