Gluten Free Banana Bread. Grain-free flourless carrot banana bread. No chewing gum, no aquafaba. Gluten free and soy free vegan recipe. Soft carrot and banana bread

Ingredients

  • 3/4 cup (84.22 g) + 2 cuillères à soupe de farine d’amande
  • < span class="wprm -recipe-ingredient-amount" >1/4 cup (40 g ) fécule de pomme de terre

    • < li class="wprm-recipe -ingredient" style="list-style-type : disque ;"> 1.25 tsp Levure en poudre

  • < span class="wprm-recipe-ingredients -quantity">1/4 TL (0.25 cc< /span>) Bicarbonate de Soude
  • 1/4 TL (0.25 càc) Acid Citrique (facultatif)
  • 1/4 TL (0.25 cc) sel
  • 1 TL cannelle ou Epics pour tarte à la citrouille or a mixture of cannelle and cardamom< /li>
  • 1/4 cup (20< /span> g) Noix de Coco Rapée , Petits Morceaux

    • < li class="wprm-recipe-ingredients" style="list-style -type : disque ; ">1/ 4 cup (30 g) < span class="wprm -recipe ingredient name"> farine de noix de coco< /span> , use 1/3 tasse de farine de riz comme sous

    < li class="wprm-recipe-ingredient" style="list-style-type: disc;"> 1/4 cup (24.75 g) noix de pécan ou noix

  • 2 cuillère à soupe ou plus drifs rouges, dattes hachées or pépites de chocolat
  • 1 cup (< span class="wprm-recipe-ingredients-quantity">128 g) Carotte Rapée

    • Preparation

  • Line a loaf pan with parchment paper. Preheat the oven to 185 °C.
  • Dry mix everything except the carrots and set aside. Mix well with a whisk. Add the carrots and mix gently.
  • Mix everything under the water until smooth , Alternatively, mash the banana well and mix in the remaining ingredients until well combined.
  • Mix wet and dry and stir until roughly combined into a thick muffin-like batter. When the mixture is runny, add a tablespoon of coconut flour or potato starch.
  • Thick batter place in a lined loaf pan. Smooth it out with a spatula. Garnish with extra coconut or nuts
  • Bake in the oven for 45 -50 minutes, test from the center with a toothpick, it should come out almost clean. 
  • < span style="display: block;">Let cool in pan for 10 minutes, then carefully remove from pan and let cool, lightly covered, on counter. Slice when completely cool. Keep the day on the counter and refrigerate for up to 4 days.
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