Wednesday, February 22, 2012

Upside down banana bread



3 ripe bananas
1/2 cup coconut nectar
1 stick butter, softened                                        
4 ozs sugar
1.5 ozs almond flour
4 ozs cake flour
3.5 ozs sour cream
2 big eggs
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp vanilla essence


Set oven at 325 degrees F.

Grease 9 inch loaf pan with butter. Line with parchment. Swirl with 1/4 or more cup of coconut nectar to coat the loaf pan.

Sift flour with baking soda and mix with the almond flour.

Cut 2 bananas lengthwise and lay crosswise in the loaf pan.

 Mash the remaining banana slices with the other banana. Set aside.

Cream butter with salt for 2 to 3 minutes. Add the sugar slowly and beat until well combined. Add egg one at a time and beat the mixture for 5 minutes until fluffy.  Add the flours alternating with the sour cream.

Pour batter into prepared pan and bake for 45 to 50  minutes. This cooking time depends on your oven. Let it cool in the pan for 3 to 4 minutes and then invert it into a cookie rack.