Ingredients
Scale
- 2 cups blanched almond flour (I use THIS extra fine brand)
- 1/2 cup arrowroot powder (like this)
- 1 tsp baking soda
- 1/4 tsp salt
- 3 very ripe bananas (about 1 and 1/4 cup)
- 2 eggs
- 1/4 cup butter, ghee, or coconut oil – melted
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar (I use THIS raw brand)
- 1 and 1/2 cups strawberries, chopped and tossed in 1 tbsp of arrowroot powder
Instructions
- Preheat oven to 350’F. Liberally grease an 8×5 (or 9×5) loaf pan or line with parchment paper. Set aside.
- Whisk together almond flour, arrowroot, baking soda, and salt.
- In another bowl, mash bananas and whisk in eggs, fat of choice, vanilla, and apple cider vinegar.
- Add dry ingredients to wet and mix only until incorporated. Fold in strawberries.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 35 minutes and remove from oven. Cover with aluminum foil and bake another 10-15 minutes until golden brown and toothpick comes out clean in center.
- Allow to cool slightly before turning out onto rack to finish cooling. Slice and enjoy!
Notes
- This can also be made in an 8×8 square pan.
- Be sure to toss strawberries in a bit of arrowroot powder to keep them from all sinking to bottom of loaf.
- I find that quick breads turn out lighter and fluffier if you don’t over mix. Gently combine ingredients until well incorporated.
- Covering with aluminum foil 35 minutes into baking keeps the top from over-browning. Almond flour gets super dark very quickly.
Keywords: banan bread, starwberry banana bread, gluten free banana bread