Banana Bread (SCD)

Course: Dessert, Snack

Cuisine: American

Keyword: almond flour, bannana, coconut four

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: slices

Calories: 234kcal

Author: Chef Verde

A combo flour banana nut bread.

Preheat oven to 350 F
Use a 8x5" pan baking pan lined with parchment paper to make it easier to remove. OR, grease with coconut oil or salt free butter.
Combine the dry ingredients in separate bowl and whisk to mix. I use a stand mixer.
Whisk wet ingredients in medium bowl to combine well.
Add the wet ingredients into the dry ingredients and stir/mix to ensure the batter is well blended.
Add the batter to the baking pan.
Bake for 40 minutes or until the top is browned or passes the toothpick test. Cover with tinfoil if more baking needed.
Cool and slice. Store sealed at room temperature for a few days, in the refrigerator for a few weeks, or freeze for a few months.

For one loaf use a 8x5" pan, but you could try cupcakes or mini-muffins, but bake time varies greatly, keep a close eye.

Tips

from Rachel Turet: "If your muffins are mushy, use more nut flour than the recipe calls for. I simply add more nut flour until the dough reaches a plastic consistency. It should be stiff enough for kneading rather than mix and pour." I added 4 tbsp almond flour, 1 tbsp coconut flour & 1/4 baking powder.
from Lucy: "The way I've gotten around the burned on top yet still wet in the middle, is to bake at 325 F instead of the higher temperature. This allows the muffin or bread to cook all the way through without burning the top." I tried this

Recipe inspired by comfy belly c. 2012