Aussies love their banana bread. My version gets flavor boosts from hazelnuts and coconut. Because it uses almond flour, making it gluten free, it won’t rise the way a flour-based loaf will and is more like a delicate torte.
Ingredients
- 2 ounces shelled hazelnuts
- 2 cups almond flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon fine sea salt
- 3 very ripe bananas
- 1/2 cup extra virgin olive oil
- 2 teaspoons pure vanilla extract
- 1/2 cup brown sugar
- 2 extra-large eggs plus
- 2 egg whites
- 1/2 cup unsweetened shredded coconut
Directions
Step 1
Preheat the oven to 350°F. Line a 9×5 loaf pan with parchment paper, using enough for an overhang of 2 inches on the sides of the pan, and set aside. Heat a small frying pan and, when hot, toast the hazelnuts for 2 to 3 minutes until they become fragrant; remove from the heat and allow to cool, then roughly chop them.
Step 2
In a medium bowl, mix the almond flour, baking powder, cinnamon, and salt. In a larger bowl, mash the bananas thoroughly with a fork, then mix in the olive oil, vanilla, sugar, whole eggs, and egg whites. Using a rubber spatula, fold in the flour mixture, the hazelnuts, and the coconut. Transfer to the loaf pan and smooth the top with an offset spatula. Bake for 60 to 65 minutes, or until a knife tip inserted in the center comes out clean. Let cool slightly before lifting the loaf from the pan by grasping the sides of the parchment; transfer to a rack to finish cooling. Use a serrated knife for easier cutting.
Serves 10