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Classic Almond Flour Banana Bread – Recipe Instructions

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Things you need

• A large mixing bowl
• Spatula/ Whisk
• Baking Loaf Pan
• Parchment Paper
• Knife/ toothpick
• Toppings (optional)
• Oil
• Milk
• Wire rack
• Measuring cup and spoon
• Kitchen weighing scale
• Apron, Chef’s hat and enthusiasm – What’s #BrekkieAdventures otherwise?

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Step 1 : Make Flegg

  • Cut open the small pack with “Flegg” written on it. Empty the contents into a large bowl.
  • Add water : add 2.5 tablespoons (appx. 40 ml) of water to the bowl with flax meal, stir well and leave it for 10 minutes.
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Step 1 : Make Flegg

  • Cut open the small pack with “Flegg” written on it. Empty the contents into a large bowl.
  • Add water : add 2.5 tablespoons (appx. 40 ml) of water to the bowl with flax meal, stir well and leave it for 10 minutes.
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1 – Add water

2 – Stir well and leave it for 10 minutes

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Step 2 : The wet mix

  • Add following to the bowl with Flegg :
    a. Banana puree : 200 grams (i.e. weight of bananas without peel to be 200g). Riper the bananas, the better.
    b. Oil : 2 tablespoons (30 ml) [Tip : we suggest coconut oil for health benefits, flavour and good consistency.]
    c. Milk : 60 ml or 1/4th cup [Tip : any low fat plant based milk will work great, too.]
  •  Stir everything together using a whisk/ fork/ spatula.
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Step 2 : The wet mix

  • Add following to the bowl with Flegg :
    a. Banana puree : 200 grams (i.e. weight of bananas without peel to be 200g). Riper the bananas, the better.
    b. Oil : 2 tablespoons (30 ml) [Tip : we suggest coconut oil for health benefits, flavour and good consistency.]
    c. Milk : 60 ml or 1/4th cup [Tip : any low fat plant based milk will work great, too.]
  •  Stir everything together using a whisk/ fork/ spatula.
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3 – 200 grams of bananas
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4 – Pureé bananas using an immersion blender or mash using a fork
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5 – Add pureéd banana to Flegg
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6 – Add milk
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7 – Add oil
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8 – Stir everything together using a whisk/ fork/ spatula
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Step 3 : Fold in to make the batter

  • Cut open the pack of TNB Banana Bread Mix (Classic) and add to the bowl with wet mix. Fold in everything using a spatula just till everything comes together. [Tip : add in 2-4 tablespoons of your choice of chopped nuts/ seeds/ dried fruit/ granola or spices/flavours like cinnamon, nutmeg, vanilla etc. and fold in. The same can be done for toppings too.]
  • That makes your batter for ‘Classic’ Banana Bread ready. It will be not too runny and not too dry.
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9 – Fold in everything using a spatula just till everything comes together.
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10 – That makes your batter for ‘Classic’ Banana Bread ready. It will be not too runny and not too dry
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Step 4 : Loaf pan

  • Preheat your oven to 160 degrees.
  • Line your baking loaf pan with parchment paper. In case you don’t have it, lightly grease the pan with oil.
  • Pour batter into the pan. Cover the pan loosely with a foil tent to avoid burning at the top and bake it at 160 degrees for 75 minutes.
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11 – Line your baking loaf pan with parchment paper. Pour batter into the pan.
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12 – Even the top using spatula or back of the spoon
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13 – Cover the pan loosely with a foil tent to avoid burning at the top and bake it at 160 degrees for 75 minutes.
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Step 5 : Cooling down and slicing

  • Once done, take the pan out of the oven. Take out the loaf along with the parchment paper and transfer on to a wire rack for it to cool down completely (which usually takes about an hour) before slicing. It may crumble if cut immediately after taking out of the oven.

Tip 1 : Cracks on the top only confirm that your Banana Bread is done.
Tip 2 : Insert a toothpick/knife in the centre of the loaf. If it comes out with little or no crumbs, your Banana Bread is done.
Tip 3 : We recommend refrigerating cooled down loaf further for about 1 hour before slicing for even thinner slices.

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Step 5 : Cooling down and slicing

  • Once done, take the pan out of the oven. Take out the loaf along with the parchment paper and transfer on to a wire rack for it to cool down completely (which usually takes about an hour) before slicing. It may crumble if cut immediately after taking out of the oven.

Tip 1 : Cracks on the top only confirm that your Banana Bread is done.
Tip 2 : Insert a toothpick/knife in the centre of the loaf. If it comes out with little or no crumbs, your Banana Bread is done.
Tip 3 : We recommend refrigerating cooled down loaf further for about 1 hour before slicing for even thinner slices.

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11 – Line your baking loaf pan with parchment paper. Pour batter into the pan.
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14 – We recommend refrigerating cooled down loaf further for about 1 hour before slicing for even thinner slices.
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Ways to savour!

  • Ways to savour :
    a. Toast in the toaster or oven, then top with natural nut butter
    b. Warm up on skillet with oil/ butter (or in the microwave for 15 seconds), drizzle with maple syrup, salt and pepper (our favourite and most recommended way)
    c. Eat as is.
    d. Suggested toppers : berry compote/ banana slices/ butter/ nut butter/ granola/ nuts/ seeds/ ice cream/ PB & J/ berries. The list goes on.

 

  • Storage :
    Store in an airtight container in the refrigerator. Do not leave Banana Bread outside (on the kitchen top) as it is moist in nature and can not take high temperature and/ or humidity. It stays good for 3-5 days in the refrigerator.

Bon Appétit!
The Nibble Box Team

 

For any questions, please write to us at cs@thenibblebox.com

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Ways to savour!

  • Ways to savour :
    a. Toast in the toaster or oven, then top with natural nut butter
    b. Warm up on skillet with oil/ butter (or in the microwave for 15 seconds), drizzle with maple syrup, salt and pepper (our favourite and most recommended way)
    c. Eat as is.
    d. Suggested toppers : berry compote/ banana slices/ butter/ nut butter/ granola/ nuts/ seeds/ ice cream/ PB & J/ berries. The list goes on.

 

  • Storage :
    Store in an airtight container in the refrigerator. Do not leave Banana Bread outside (on the kitchen top) as it is moist in nature and can not take high temperature and/ or humidity. It stays good for 3-5 days in the refrigerator.

Bon Appétit!
The Nibble Box Team

 

For any questions, please write to us at cs@thenibblebox.com

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