Pan de plátano jugoso con harina de almendra (sin gluten, sin lácteos)

Ingredientes

• 1 cup mashed ripe bananas (about 2 medium bananas)
• 1/4 cup olive oil (or coconut oil or melted vegan butter)
• 1 teaspoon vanilla extract
• 3 eggs
• 1/2 cup erythritol
• 3 cups blanched almond flour
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

Preparación

1. 1

   Preheat & Line: Preheat oven to 350F (175C). Line an 8 x 4 inch metal loaf pan with parchment paper.

2. 2

   Mix Wet Ingredients: In a bowl, whisk the mashed bananas, olive oil, vanilla extract, eggs and erythritol until well combined.

3. 3

   Add Dry Ingredients: Add the blanched almond flour, baking soda, cinnamon and salt. Mix the wet and dry ingredients together until you get a smooth and homogeneous batter.

4. 4

   Transfer to Pan: Pour the batter into the loaf pan lined with parchment paper.

5. 5

   Baking: Bake in the preheated oven for 50 minutes until golden and a toothpick inserted in the middle of the bread comes out clean. (If your oven allows it, use bottom heat only for the first 30 minutes. For the final 20 minutes, turn on top heat as well to help the surface finish baking and turn golden).

6. 6

   Let Cool Before Slicing: Once baked, remove from the pan from the oven and allow the almond flour banana bread to cool completely before removing from the pan and slicing.