Gluten-free Banana Bread
This loaf tastes more like a cake. Whatever you call it, it's a delicious recipe and perfect as a snack.
Ingredients
- 3 ripe bananas
- 50 g dates (pitted)
- 3 eggs
- 150 g almond meal
- 1 1/2 teaspoons baking soda
- Pinch of salt
- 60 g coarsely chopped hazelnuts
Instructions
- 1
Preheat the oven to 175°CPlace the pitted dates and bananas in the keukenmachine and blend until smooth.In a bowl, whisk the eggs with the salt until light and fluffy (about 2 minutes)Carefully fold the eggs into the banana mixture, then fold in the almond meal, chopped hazelnuts and the baking soda. Stir well until you have a uniform batter.Grease a rechte cakevorm or line it with parchment paper. Pour the batter into the loaf pan and bake for 45-50 minutes until golden brown.If the cake browns too quickly, you can cover the tin with some aluminum foil. Let the banana bread cool completely before removing it from the pan.
Cook it from the original
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