Cassava Flour Banana Bread Recipe – Learn like a Pro:- Thanks to cassava flour, this recipe for the finest banana bread also happens to be nutritious, paleo, and nut free. This gluten-free banana bread is so delicious and so easy you won’t believe it! In a week, I baked roughly three batches of this banana bread with cassava flour, and I think I ate approximately three slices per day on average.
Cassava Flour Banana Bread Recipe – Learn like a Pro
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Ingredient:
- 3 ripe bananas, mashed
- 3 eggs
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup (adjust to taste)
- 1 teaspoon vanilla extract
- 1 1/2 cups cassava flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Optional add-ins: chopped nuts, chocolate chips, dried fruit, etc.
Instruction:
Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). Using parchment paper or butter, prepare a loaf pan measuring 9 inches by 5 inches. Combine the mashed bananas, eggs, melted coconut oil, honey or maple syrup, and vanilla extract in a large mixing bowl. Mix until everything is evenly distributed. Combine thoroughly until the mixture is smooth.
A second bowl should be used to combine the cassava flour, baking powder, baking soda, and salt by whisking them together. Mix the dry ingredients into the wet ingredients in a slow and steady manner until they are almost completely incorporated. Take care not to overmix the items.
With a spatula, smooth the top of the batter after it has been poured into the loaf pan that has been prepared. For fifty to sixty minutes, or until a toothpick inserted into the centre of the cake comes out clean, bake the cake in an oven that has been warmed. Once the banana bread has finished baking, take it out of the oven and let it cool for ten to fifteen minutes in the pan.
After that, place it on a wire rack and allow it to cool completely before starting to slice it. Your lovely banana bread made with cassava flour should be sliced and served once it has cooled. Have fun! Any optional add-ins, such as chopped nuts, chocolate chips, or dried fruit, can be incorporated into the mixture if desired.
Nutrition:
Keep the 9×5 loaf pan lined with parchment paper aside while you preheat the oven to 375 degrees Fahrenheit. The dry components should be combined: In a basin of intermediate size, combine the dry ingredients, and then set the bowl aside. Allow the bread to cool for approximately fifteen minutes in the loaf pan before removing it from the pan and slicing it through. Have a good time!
The wet elements should be combined: The bananas should be mashed, and then the milk, maple syrup, and oil should be whisked in a large basin. Whisk in the eggs and vanilla until the mixture is smooth. Combine: Take care not to stir the mixture too much when you add the dry ingredients to the basin that already contains the liquid components.
Bake: Pour mixture into loaf pan that has been prepped, and bake for 35 to 45 minutes, or until toothpick inserted in center comes out clean. Check at 35 minutes, and if the top is browning too much, cover it with foil. Check the bread every five minutes until it’s done.
The ingredients should be poured into a loaf pan that has been prepared, and then it should be baked for thirty-five to forty-five minutes, or until a toothpick inserted in the centre remains clean. Observe the top after thirty-five minutes, and if it is browning excessively, cover it with aluminium foil. Until the bread is done, check on it every five minutes until it is done.
