Number 30? Whaaaaaa? Ann and I have been doing our super cool challenge, Monthly Mystery Munchies, for 30 months. I feel like this is when, in a relationship, people set a wedding date. It’s a commitment! And one I love so very much. Ann, I will never cheat on you. I swear it. And thank you, Ann, for always being up for the challenge, even when I get exhausted just thinking about everything you have going on in your life on any given day/week/month.
So, what happens when you have a gluten intolerant friend, spare bananas and a blog challenge that calls for anything almond-y? Banana bread, that’s what. Now, I am not one for the whole “gluten-is-terrible-and-if-you-eat-it-your-insides-will-shrivel-up-and-die” movement, unless you genuinely have an intolerance, which I don’t. TG. Nevertheless, I am super curious about using white flour substitutes, so I ventured off to the supermarket in search of almond flour. It is eye-wateringly expensive… I balked, hesitated for a moment, and then decided to commit. I mean, it’s banana bread, thank you Banana Food Gods for this invention (worthy of capitals), and almond flour – my favourite nut in the history of taste buds.
We’re doing renovations again. It feels like just the other day I nearly lost my mind with the last round. It was, in fact, almost two years ago, but the mind remembers and I feel that trauma in my soul. So, a good excuse to venture into the kitchen, get busy and put my music on full blast. Cue ACDC. Old school never sounded so sweet. I was very hesitant to bake with almond flour, sans butter. Hooooow does one bake banana bread without butter, pray tell? Add maple syrup, that’s how. Yet more “WTF”? Buuuuut it works. It really, really works. I loved it. It’s easy and the prep is ridiculously quick – throw everything into the blender, mix, transfer to pan, bake. Done. Okay, I’m sold. And it tastes soooo good! If almonds, or bananas, or both, are your vibe, do this. Try it, enjoy it and feel zero guilt! I’m pumped for Ann’s recipe this month: Dutch Bitterkoejes. “They are somewhat related to macarons, taste like marzipan, almost pepernoten-like and very much a typical Dutch classic. It’s chewy on the inside, NOT bitter and incredibly easy to make.” I’m so in. I’m booking my ticket as we speak. Have a look-see at her latest culinary creation on Grubbs n Critters, and while you’re there, check out the rest of her site. It’s awesome!
Almond Four Banana Bread
3 ripe, mashed bananas
3 tablespoons maple syrup
1 teaspoon vanilla
2 cups almond flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon sea salt
Making it Happen:
Preheat your oven to 180°C (350°CF).
Spray a bread tin with non-stick spray.
In a blender, blitz the first four wet ingredients until smooth.
Add the remaining four dry ingredients, blitz until mixed, about 5 – 10 seconds.
Pour into the prepared bread tin and bake for 40 – 50 minutes, until a toothpick inserted in the centre comes out clear.