Thursday, December 18, 2008

Cardamom Almond-Banana Bread (Gluten Free)

I recreated my friend Kim's SCD recipe for Banana-Almond Bread which was posted on the NAA-NYC blog. I added extra bananas, eliminated the almond butter (only because I didn't have any!) and switched from cinnamon to cardamom. And I used agave instead of honey. The bread turned out moist and spicy from the cardamom. Kids might like cinnamon better, though. It tastes delicious with jam.

2 cups organic almond flour (you can grind up organic almonds in a
food processor to create flour)
2 eggs (pastured are best)
½ cup agave
2 organic bananas
1 tsp cinnamon (or 1/2 tsp cardamom)
1 tsp. vanilla (for those on the SCD diet be sure it is corn-free)
½ tsp. baking soda

Preheat oven to 350 degrees. Line a shallow baking pan (9x12) with parchment paper. Mix all ingredients well in a food processor. Pour batter into prepared pan and place the filled pan on a cookie sheet (helps keep the bottom from cooking too fast) and place both in the pre-heated oven. Start checking the center with a toothpick at about 20 minutes. When the toothpick comes out clean, remove from the oven, cool for a few minutes then invert onto a cooling rack to cool completely. Slice. Store in the refrigerator.


1 comments:

~M said...

Could this be made in a loaf pan? I love cardamom!

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