For this recipe, I like to blend 3 types of flours: all purpose, whole wheat and almond flour. I just think it adds great flavor to this bread. I also like my banana bread moist (who doesn’t?!). To achieve that, I slightly under-bake my bread. When the bread is taken out of the oven, it will continue to cook in the hot loaf pan and cause it to dry out. Not good!
1/2 Cup: All purpose flour
1/2 Cup: Almond flour
1/4 Cup: Whole wheat flour
3/4 teaspoon: Baking soda
1/2 teaspoon: Baking powder
1 teaspoon: Salt
1 Stick (8 Tablespoons): Unsalted butter, very soft
3/4 Cup: Packed (light or dark) brown sugar
2 Large eggs
1 teaspoon: Vanilla paste/extract
2 Tablespoons: Sour cream, greek yogurt or buttermilk. *I had greek yogurt on hand.
1 Cup (2 large): Ripe bananas, mashed
1) Preheat the oven to 350 degrees F. Whisk together the flours, baking soda, baking powder and salt in a medium bowl. Break up any clumps of almond flour.
5) Pour into a greased loaf pan. I used 2 smaller loaf pans and I evenly distributed the batter. Bake in the oven for 40 minutes or until a toothpick comes out clean. This recipe is also great for making muffins. Just line a muffin pan with paper liners and use an ice cream scoop to portion out the batter.