Delicious and Light Banana Bread
2 cups raw cashew flour
2 tbsp coconut flour
1 tsp baking soda
1/2 tsp sea salt
1 cup mashed overripe banana
2 tbsp melted butter
2 tbsp whole milk
2 tsp vanilla
Preheat oven to 350 degrees.
Grease a loaf pan, then cover with parchment paper so you have a handle to put out your bread when it is cooled. Set aside.
Grind the raw cashews in a coffee grinder and pour into measuring cup.
Pour into a small mixing bowl, and add coconut flour, baking soda, and sea salt.
Mix well to combine and set aside.
In a medium mixing bowl, add banana, butter, eggs, vanilla, and milk.
Mix well using a stand or hand mixer.
Pour in dry ingredients and mix well, until you have a light and fluffy batter.
Go ahead and pour that batter into your prepared loaf pan.
Bake for 45 minutes.
Test for doneness with a toothpick or similar sharp pointy object. If it comes out clean, it is done.
Let cool in pan for 10-20 minutes, then carefully pull out of pan using the parchment paper as a handle.
Transfer to a cooling rack and let cool for at least an hour.
Remove from parchment after completely cool and place on cutting board to slice. Serve and enjoy!
Pairs Well With
I absolutely love banana bread! Living without grains really made me miss this lovely treat. Until now. I adore this recipe, and I hope you will too!