And unless you use a pan made from metal (don't use a glass loaf pan) the outer crust will not develop and the bottom of the loaf will fall apart in moist chunks. I've come to the conclusion that glass loaf pans are good for nothing.
I made it tonight and it was nice and good...I set the temperature to 180C for 45 min. I took it out of the oven, covered it with silver foil and left it in the oven for another 5/10 minutes. In contrast, with 00 flour they fail. Thanks for the recipe.
Not sure if it's going to be a problem but I cut the third banana into chunks because I wanted whole pieces throughout the loaf. I guess I'll find out in 50 minutes. LOL
@@Shady_Saint@ SergioRamirezpokemon4life the mashed banana adds liquid content to the batter. Putting the third one in unmashed makes the dough dryer and it's not enough liquid to activate the baking powder properly so the cake didn't rise as much as I hoped. If I do this again I'll add chunks from a 4th banana. Also... I did it in a glass loaf pan. I bought a 2 pack of glass loaf pans and will throw them out. They're good for nothing. Next time I'll bake them in my shiny metal breadloaf pans. Regular bread comes out awesome in them. Otherwise, the flavor was great.
Made this today, it was ok. Definitely only use a pinch of salt the salt was a bit too much! I also added choc chips for more sweetness which was good!
Hi, here is the link for the recipe card if you would like to download it www.canva.com/design/DAFtwFENI8I/qlfNm0EFWjRmJ0S8JjVEcA/view?DAFtwFENI8I&mode=preview Happy baking!
Tried making this today. I used stevia and added chocolate chips to sweeten the cake. It tasty good but the texture was a little dry. Overall still good tho 👍🏻
Hi, this recipe looks so delicious. However, I think your nutritional fact per serving is incorrect in respect of the sodium only. You have sodium as 87% / 2010 mg per serving. I think you may actually be referring to the entire cake (not per serving in the case of the sodium)? Please advise if I am correct. Tx
Great recipe!! Bread is super moist and soft
And unless you use a pan made from metal (don't use a glass loaf pan) the outer crust will not develop and the bottom of the loaf will fall apart in moist chunks. I've come to the conclusion that glass loaf pans are good for nothing.
I made it tonight and it was nice and good...I set the temperature to 180C for 45 min. I took it out of the oven, covered it with silver foil and left it in the oven for another 5/10 minutes. In contrast, with 00 flour they fail.
Thanks for the recipe.
Best recipe ever
Not sure if it's going to be a problem but I cut the third banana into chunks because I wanted whole pieces throughout the loaf. I guess I'll find out in 50 minutes. LOL
@@graphicsfxcgy how'd it go?
@@Shady_Saint@ SergioRamirezpokemon4life the mashed banana adds liquid content to the batter. Putting the third one in unmashed makes the dough dryer and it's not enough liquid to activate the baking powder properly so the cake didn't rise as much as I hoped. If I do this again I'll add chunks from a 4th banana. Also... I did it in a glass loaf pan. I bought a 2 pack of glass loaf pans and will throw them out. They're good for nothing. Next time I'll bake them in my shiny metal breadloaf pans. Regular bread comes out awesome in them. Otherwise, the flavor was great.
@@graphicsfxcgy thanks! I like your idea for the 4th banana, may try in the future :)
Made this today, it was ok. Definitely only use a pinch of salt the salt was a bit too much! I also added choc chips for more sweetness which was good!
Can we use flour instead of almond flour
Would the recipe still work if using egg whites instead of whole eggs?
Hi, I haven't tried it, but I don't think it should be a problem. Let me know! 😊
Hi, here is the link for the recipe card if you would like to download it www.canva.com/design/DAFtwFENI8I/qlfNm0EFWjRmJ0S8JjVEcA/view?DAFtwFENI8I&mode=preview Happy baking!
Tried making this today. I used stevia and added chocolate chips to sweeten the cake. It tasty good but the texture was a little dry. Overall still good tho 👍🏻
No oil or butter?
Almond flour has a high content of oil. You dont need butter.
Can i mix almond flour and cake flour?
I don’t think it will be nice. Keep it almond flour with a bit of baking powder to puff it. That’s all 😊
I have never tried it, but I don't think it will be a problem, maybe you will need some more liquid so that the dough is not too hard.
For how many days it can be stored? And how to store it?
Hi, this recipe looks so delicious. However, I think your nutritional fact per serving is incorrect in respect of the sodium only. You have sodium as 87% / 2010 mg per serving. I think you may actually be referring to the entire cake (not per serving in the case of the sodium)? Please advise if I am correct. Tx
Thanks for the warning, I fixed it... :)
Calories?
In the description 🙂
Looks good! May I know what’s the size of the baking tray? Thank you
Baking pan dimensions 220 x 120 x 90 mm. 🙂
@@RisingYeastRecipes Thank you for sharing 😋