Author Notes
A healthy breakfast option and the best way to use those overripe brown bananas resting on your Kitchen counter.
Moist and healthy bread loaf. Instant pot-friendly recipe!! —Jiya.A
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Ingredients
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1 1/2 cups
King Arthur Gluten free Flour(any brand of your choice)
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1/2 cup
Almond flour/meal
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3
Over ripe bananas
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2
Eggs(at room temp)
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1 cup
Medium Brown sugar
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1- 2 teaspoons
Salt
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1/2 cup
Buttermilk
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1 teaspoon
Baking Soda
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8 tablespoons
Melted Butter/Veg oil
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1-2 teaspoons
Cinnamon powder
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1 teaspoon
Nutmeg powder
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1 splash
Vanilla extract
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1/2 cup
Sliced/slivered Almonds
Directions
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Preheat the oven to 325°F and prepare 1 large or 2 medium loaf pans.
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Mash the bananas in a bowl, until creamy.
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Sift together the dry ingredients- flours, spices, baking soda and baking powder and keep aside.
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In another large bowl, cream together butter and sugar along with eggs one at a time.
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Now mix in the mashed bananas and vanilla extract until well incorporated.
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Alternate between the flour mixture and buttermilk. Gently fold until well combined.
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Do not over mix, it can result in tough bread.
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Pour the batter into prepared pans and sprinkle some slivered almonds.
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If you are making in Instant Pot, pour 1 cup water into the inner pot and place a trivet. Foil wrap your loaf tin containing batter and use foil sling to lower on top of the trivet.
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Bake for 1 hour in oven/in IP, ‘pressure cook’ mode for 40 minutes or until a toothpick inserted in the center comes out clean.
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Instant Pot-Any time you want to check the doneness during cooking, use Quick Release option by turning the steam handle to venting position and open the lid.
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Take the bread out of the oven and cool for about 10 mins before slicing.
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