Almond Flour Banana Bread with Walnuts and Raisins (香蕉核桃葡萄干面包)
I have been making this low carb Banana Bread for breakfast or as afternoon snack. It's soft, sweet, moist, and nutty. And I can't tell the difference between this one and its wheat counterpart.
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 large or 4 medium very ripe bananas
- 3 large eggs
- 2 cups blanched almond flour
- 1 cup raw walnuts
- 1/4 cup loosely packed raisins
- 1 tablespoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
Instructions
- 1
Immerse the 1/4 cup of loosely packed raisins in tap water. Chop the 1 cup of raw walnuts into small pieces.
- 2
Preheat oven to 350 °F.
- 3
While waiting for oven to preheat, prepare the batter. In a large mixing bowl, mash up the ripe bananas with a whisk or fork until completely smooth; like a soft mush. Beat the 3 large eggs into the mashed bananas along with 1 tablespoon of vanilla extract until fully incorporated.
- 4
Sieve the 2 cups of almond flour into a separate mixing bowl. Add the 1/4 teaspoon of kosher salt and 1/2 teaspoon of baking soda to the almond flour, mixing evenly.
- 5
Add the almond flour mixture to the banana egg mixture until fully incorporated. Drain the raisins. Add the raisin and chopped raw walnuts to the batter, mixing evenly.
- 6
Cut a long rectangular piece of parchment paper and line the long side of the loaf pan with the parchment paper. The paper should hang outside the pan on the long side. Butter or spray the other two sides of the loaf pan with oil. Use a spatula to slowly pour in all the batter. Tap a few times on the counter when done.
- 7
Put the loaf pan with the banana bread batter in the middle of the oven for 40-45 minutes until a toothpick comes out clean when inserted into the bread. Remove from the oven and leave on a wire rack for 10 minutes. Then take the bread loaf from the loaf pan and let it cool completely to firm up (about 1 or 2 hours).
- 8
Chop the banana bread into 10 to 12 pieces and serve. Use plastic wrap to store extra pieces on the counter for up to 2 days or in a refrigerator for up to a week.