- 1/2 cup dates, pitted and chopped
- 2 1/2 cups ground almonds
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon gluten-free baking powder
- 1 pinch sea salt
- 6 ripe bananas
- 1/3 cup fruity olive oil
- 3 eggs, separated
- 2 teaspoons vanilla extract
- Place dates in a bowl and cover with hot water; soak until soft, about 20 minutes.
- In the meantime, combine ground almonds, 1 teaspoon cinnamon, 1 teaspoon nutmeg, baking soda, baking powder, and salt; stir until combined. Mash 5 bananas in a large bowl; add remaining cinnamon and nutmeg. Reserve remaining banana.
- Preheat the oven to 325 degrees F (165 degrees C). Line a loaf pan with parchment paper.
- Mix olive oil into the bowl with the bananas using an electric mixer until fully incorporated. Beat in egg yolks one at a time. Add vanilla extract and continue whisking until combined.
- Check dates for softness. Drain and transfer to a food processor; pulse until a paste forms. Add paste to banana mixture until fully incorporated.
- Beat egg whites in a bowl until they form soft peaks. Fold into the bowl with the banana batter. Slice remaining banana into coins and fold in. Transfer batter to the prepared pan.
- Bake in the preheated oven until a skewer inserted into the center comes out clean, about 40 minutes. Remove from oven and allow to cool 30 minutes before removing from pan and slicing.
08/30/2019
recipepes.com
olive oil banana bread with almond flour, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
