Wednesday, April 17, 2019

Gluten-free banana bread for Passover

In case you still have time and/or energy to bake, here's a nice recipe.  Allergen alert:  Contains nuts and eggs.


3 cups almond flour
1/2 cup honey
3 eggs
2 mashed bananas
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins (or chopped walnuts)

1. Mix ingredients.

2. Bake for an hour at 350 degrees F (180 C). I line the pan with buttered wax paper.

Helpful hints:

~ Skip the chopper for the walnuts (which we use because my husband doesn't like raisins and I can't eat much dried fruit)--just pour the walnuts into a zip-type plastic bag and roll a bottle (or kosher-for-Passover rolling pin, if you have one) over them until they're reasonably well crushed.  This method is easier on the hands, but be advised that it only works on walnuts, which are very easy to break.

~ Oil the baking pan with kosher-for-passover coconut oil (or another parve cooking oil, if you're allergic to coconuts).

~ If you're using disposable baking pans, double them--put one baking pan inside of another one--to prevent the pan from bending and spilling its contents all over the oven.  (Been there, done that.)


Post a Comment

<< Home

<< List
Jewish Bloggers
Join >>