Recipe from https://www.theconsciousplantkitchen.com/
Husband-Tested in Susan U.’s Kitchen and Alice’s Kitchen
Makes one 9” x 5” loaf (12 slices)
We went on a double date with our friends, Susan and Bill. Susan helps me when I teach my Plant Powered Plates class at Gilda’s Club of Louisville. I call her my "Sue Chef." After enjoying a pizza and a mocktail at a local restaurant, they invited us to see their beautiful home and have dessert. This is what she made, along with a tasty berry compote. She packed up a generous slice for me to enjoy at breakfast the next day, which I did with Homemade Instant Pot Cashew Yogurt. Here is a link to a tasty compote I've made many times.
1½ cups mashed bananas, equivalent to 3 large bananas
1½ cups all-purpose flour
½ cup almond flour
¼ cup lemon juice, about 2 medium lemons
2 teaspoons lemon zest
⅓ cup soft brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
⅓ cup mild-flavor olive oil
1 teaspoon almond extract
½ teaspoon salt
(Optional, but lovely)
Pinch of cinnamon
Pinch of ground cardamom
Pinch of nutmeg
Topping
⅓ cup sliced almonds (I used pecans because that’s what I had.)
Instructions
Preheat the oven** to 350 °F (180 °C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil the paper with cooking spray. Mash the bananas, pack them in a measuring cup to measure exactly 1 cup + 1/2 cup, and place them in a mixing bowl. Stir in the light olive oil, lemon juice, lemon zest, soft brown sugar, and almond extract, until well combined. Fold in the flour, almond flour, salt, baking powder, and baking soda, and use a rubber spatula to combine. It should form a thick, smooth batter.
Transfer the batter to the prepared loaf pan. Sprinkle sliced almonds on top of the bread.
Bake the bread on the center rack for 45-55 minutes at 350 °F (180 °C). If the top of the bread darkens too fast, foil the pan after 30 minutes. Bake until a toothpick inserted in the center comes out clean.
Let the bread cool down in the pan for 10 minutes, then release and cool completely on a wire rack for about 2 hours before serving.
Preheat the oven** to 350 °F (180 °C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil the paper with cooking spray. Mash the bananas, pack them in a measuring cup to measure exactly 1 cup + 1/2 cup, and place them in a mixing bowl. Stir in the light olive oil, lemon juice, lemon zest, soft brown sugar, and almond extract, until well combined. Fold in the flour, almond flour, salt, baking powder, and baking soda, and use a rubber spatula to combine. It should form a thick, smooth batter.
Transfer the batter to the prepared loaf pan. Sprinkle sliced almonds on top of the bread.
Bake the bread on the center rack for 45-55 minutes at 350 °F (180 °C). If the top of the bread darkens too fast, foil the pan after 30 minutes. Bake until a toothpick inserted in the center comes out clean.
Let the bread cool down in the pan for 10 minutes, then release and cool completely on a wire rack for about 2 hours before serving.
Notes: Swap the brown sugar for a refined sugar-free option like coconut sugar or unrefined cane sugar if desired. Do not swap for a liquid sweetener like maple syrup, the bread will turn gummy. Any low-flavor oil works or, you can use melted plant-based butter if preferred.
Storage: Store the bread in an airtight container in the fridge up to 3 days.
*Oven Mode: This recipe calls for using the fan-forced (convection) mode. If you use conventional mode, increase the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.
Nutrition Information: (1 of 12 slices) 253 calories; 32 g carbohydrates; 4.6 g protein; 12.9 g fat (5.6 g saturated fat; 0.7 g polyunsaturated fat; 1.6 g monounsaturated fat; 0.01 g trans-fat); 250.4 mg sodium; 163.3 mg potassium; 2.7 g fiber; 14.4 g sugars; vitamin A 18.5 IU; vitamin C 2.5 mg; 92.1 mg calcium; 1.4 mg iron; 23.1 mg magnesium; 68.7 mg phosphorus; 0.3 mg zinc
