I had some bananas going begging, this week, which just demanded a recipe for banana bread. Daughter #2 was particularly fond of this loaf. It has a distinct banana flavor, and is moist and vaguely sweet, with more densely sweet pockets provided by the dried fruit. It slices well, and it’s also extremely easy to make!
4 oz brown sugar
2 oz margarine
4 medium sized eggs
1 tbsp lemon juice
1 tsp cinnamon
10 oz blanched almond flour
5 oz tapioca flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large very ripe bananas
1 cup raisins or walnut pieces
Preheat the oven to 350F.
In a food processor, beat together the sugar and margarine.
Add the eggs one at a time, and process until combined.
Sprinkle the rest of the ingredients (except for the bananas and raisins) over the egg mixture, and beat together until combined.
Cut the bananas by hand into 1″ lengths into the processor, add the raisins, and process for about 5 seconds (or by hand) to combine.
Turn the mixture into a loaf pan greased or lined with baking parchment.
Cook for 55 minutes at 350F on the middle shelf, or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool before eating.
Variation: Instead of baking in a loaf pan, smooth the batter into a silicone flan pan (same cooking time), and when the cake has cooled, fill it with bananas and custard made with 2-3 bananas.