Almond Flour Banana Bread - with a Mole Twist!
If you've ever strolled through LA's Grand Central Market, you've probably noticed one of the most old school vendors around - the mole corner. I love mole, and here we've found our own creative ways to play with it as an ingredient in a non-traditional format.
This almond-base banana bread is subtly sweet (no added sugar) and perfectly moist. We used a 12-tray mini loaf silicon baking sheet, and this recipe made 12 perfect mini loaves. Check below for more ideas on what you can do if you don't have the loaf pans on hand.
Blend / Process:
- 3 tbsp psyllium husk (or chia or ground flaxseed) + 8 tbsp water - let sit for 5-10 minutes
- 3 bananas, extra ripe
- ½ cup apple sauce
- ¼ cup non-dairy milk
- 3 tbsp mole coloradito (if you don't have, use tahini)
- 1/4 cup coconut oil
- 2-3 tbsp mole or 2 tsp cinnamon
Add the above mixture to the dry ingredients, mixing as you add:
- 1 ¼ cup almond flour
- 1 ¼ cup all purpose flour (your choice, we use Bob's)
- 3 tsp baking powder
- 2 tsp salt
Grease a mini loaf pan, and set the oven to 350 degrees. Bake for 40 minutes, the outside will be a deep golden color.
Times will vary if you use a tin pan or muffin trays (must be careful to watch for any browning on the edges after 30 minutes). Turn down the heat if it's browning too quickly!
We suggest freezing your loaves after you've baked them and let them cool down. This ensures that when you heat them back up, the moistness is still there. And of course, you will never let a loaf go to waste this way!