Description
Gluten free banana walnut bread with a kiss of molasses.
Ingredients
6 T butter, at room temperature
3/4 cup or 150 grams Swerve, granulated
1 1/2 Tablespoons or 30 grams molasses
1 tsp vanilla
1/2 egg or 23 g, at room temperature
2 overripe bananas
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt, kosher
3/4 cup or 100 grams AP gluten free flour (I use Premium Gold, flax & ancient grains in this.)
1/3 cup or 40 grams almond flour
3/4 cup or 75 grams walnuts, coarsely chopped, divided
Instructions
Turn oven on 350 degrees F.
Line 1 large loaf pan, or 3 mini loaf pans with parchment paper or non-stick spray.
Measure all ingredients.
Sift dry ingredients together. Set aside.
Mix egg in bowl, if you don’t have a scale, eye about half of it. Set aside.
Cream butter using a mixer until fluffy. Add sugar and molasses and cream 4 minutes.
Scrape down sides of the bowl. Add egg and vanilla, and then the bananas.
Mix until bananas are broke down and mixture is well combine.
Add 1/3 of the dry ingredients to the banana mixture at a time. Allow each addition to incorporate, then add another 1/3, repeat.
Fold two-thirds of the walnuts into the batter.
Transfer to loaf pan/s.
Top with remaining walnuts.
Bake large loaf approximately 50 minutes, and mini loaves 35 minutes or until a knife is inserted in the center and comes out clean.
