Strawberry, blueberry, raspberry banana almond bread. Does that sound yummy? How about “mixed berry banana almond bread?” That’s what I’m calling this recipe that we kind of made up. Hope you enjoy it!
We were making this bread because every Friday we do “Friday Afternoon Baking Club.” We try to bake a gluten free treat every Friday. Sometimes we use other recipes and sometimes we make up our own. This week we tried to use someone else’s recipe but we didn’t think the batter tasted the best so we added some of our own ideas and changed the recipe.
Here is how to make our invention!
MIXED BERRY BANANA ALMOND BREAD
1/2 Cup Almond Flour
2 1/2 Cups Gluten Free Flour Mix
1 tsp baking soda
1/2 tspn baking powder
1 Tablespoon cinnamon
3 eggs or equivalent egg replacer
3 very ripe bananas, mashed up
1/2 Cup coconut butter
1/4 Cup coconut oil (plus extra for greasing pan)
1 Tablespoon vanilla extract
1 1/2 Cups mixed berries
Preheat oven to 350 degrees F.
Grease baking pan with coconut oil.
Mix dry ingredients together in medium bowl.
Mix wet ingredients in a medium bowl.
Add wet ingredients to dry.
Put mixture in baking pan and pat down with a spatula.
Bake for 20 minutes for muffins and 30 minutes for loaf. Check to see if it is done by inserting a knife and seeing if it comes out clean. Let cool for 10 minutes before eating. Your kitchen will smell the yummiest it has in 10 years.
I loved this bread. My favorite part was that the bread was crunchy on the outside and softer on the inside. I liked the berries because they were squishy and juicy.
I hope you enjoy!