Flour-Power Banana Bread


Flour-Power Banana Bread

No, I’m not Celiac… I guess you can call me gluten-free curious. Working towards the launch of the new gluten sensitive menu at BRAVO! forced me to reevaluate the nutritional value of using only white flour in my baked goods and explore the added health benefits of flour alternatives. I choose whole grains for bread, cereal and crackers, and I have dabbled with whole wheat flour in baking…never to a satisfying end. So, when I read about gluten free almond flour, I was intrigued. Why not use a flour that is low in carbs, high in protein and fiber, as well as low on the Glycemic index? The question is how will it taste?

After sifting through blog taste tests, I settled on Honeyville Farms Blanched Almond Flour and ordered a 5lb bag. When the bananas in my fruit basket started to turn, I jumped at the chance to play with my new ingredient. Unable to find a reliable suggested ratio of white flour to almond flour, I decided to start with a one to one. The result? A delectable banana bread with a nice crumb and surprisingly light texture.

Flour Power Banana Bread

Wet ingredients

  • 3 ripe bananas
  • 2 eggs
  • 3/4 cup unsalted butter, softened
  • Dry ingredients
  • 1 cup all purpose flour or brown rice flour
  • 1 cup almond flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup Greek yogurt (hot water or apple sauce may be substituted) – I happened to use Oikos Peach for this test


  1. Preheat oven to 325 degrees.
  2. Mash the bananas with a fork (or your clean hands!) and whisk in eggs and butter. In a separate bowl, whisk dry ingredients together. Combine wet and dry ingredients. Fold in water, applesauce or yogurt.
  3. Spray metal loaf pan with Baker’s Joy (cooking spray with added flour) or use a silicon loaf pan. Pour batter into pan and bake for 1 hour and 10 minutes or until a toothpick, once inserted, pulls out clean.

The banana bread passed the taste test. No one suspected the difference, but the down-side of the almond flour is the added calories. Nutritionist Joy Bauer recommends substituting only 1/3 cup of flour with almond flour to reap the benefit of the almond flour without adding excessive calories to your white, wheat or brown rice flour mixture. Whether you are gluten sensitive or just looking to maximize the health benefits of your ingredients, almond flour is worth a try.

Happy eating,



Leave a Reply

Your email address will not be published. Required fields are marked *

- Sign up for our Bravo Buzz Newsletter! -

Get Exclusive Deals, Specials & More

Gather. Relax. Savor.

We have proudly served delicious Italian food in a relaxed and welcoming atmosphere in the heart of Jackson since 1994. And with 27+ years of Wine Spectator awards, our wines are just as good as our food.

Connect with BRAVO!

 Phone: (601) 982-8111

 Social Media:     

 Email: info@bravobuzz.com

4500 Interstate 55 Frontage Rd, Highland Village Suite 244, Jackson, MS 39211

© 1994 - 2024 Mangia Bene Restaurant Management Group Inc. All Rights Reserved.

All Photos Courtesy of Tom Beck Photography. All Rights Reserved.