Gluten free, moist and chocolatey, lightly spiced banana bread. Keep this in mind for next time you have 3 overripe bananas!
I absolutely love chocolate. There’s nothing better than finding ways of sneaking it into every meal. Chocolate oatmeal to start the day. Brownie hummus for a post-workout snack. Chocolate-peanut butter granola for an energy boost mid afternoon. Today’s recipe is gluten free chocolate-cinnamon banana bread, and it’s perfect for breakfast, snack, or dessert…or all three! It takes a classic like banana bread and makes it just "extra" enough! Sometimes I buy more bananas than I could possibly eat just to let them go spotty so I can make it! It tastes decadent, but is actually very wholesome. Complex carbs, protein, fiber, natural sugars, healthy fats: this bread is a whole meal in itself. Top it with nut butter or yogurt to make it even more satiating. I love that this baked good is mildly sweet and comforting this time of year but is also something that can be made in every season. At a time of year that’s relatively barren, ripe fruit can be sparse, at least in Minnesota. But, thankfully, bananas are still abundantly available and cheap.
This loaf is gluten free thanks to the combination of almond flour and millet flour, which also contributes to a high protein content. Sour cream and a touch of maple syrup keep the crumb moist and soft. Feel free to omit the cinnamon if you don’t like it, but it adds a delightful spice that complements the chocolate’s sweetness, without being overpowering. The wet ingredients are mixed in a blender and poured over the dry. If you don’t have a blender, use a power mixer to combine them until thoroughly incorporated. You can also use whatever add-ins you enjoy, such as chocolate chips, shredded coconut, walnuts, raisins, etc., but leaving it plain is totally valid, too! The tempting smell from the baking bread is absolutely delightful, but try to let the loaf cool slightly before removing it from the pan, otherwise it may not come out in one piece. (The scraps taste good, though, if you just can't wait!:) This loaf is so simple to make; it also freezes well, so you can take a piece out whenever a chocolate-fix is desired.
If only every type of produce had some way of being extra delicious and useful once rotten. Here’s to dreaming.
Looking for gluten free bread recipes? Try this wholesome, subtly honey-sweetened Gluten Free Millet Cornbread!
GLUTEN FREE CHOCOLATE-CINNAMON BANANA BREAD (GF, SD)
Yield: 1 loaf (8-10 slices)
What You'll Need:
3 very overripe bananas
1/4 cup melted coconut oil, cooled
1 egg
3 tablespoons coconut sugar or brown sugar
2 tablespoons pure maple syrup
2 tablespoons ground flax seeds soaked 5 minutes in 2 tablespoons water
2 teaspoons vanilla extract
1/2 cup sour cream
1/2 cup cocoa powder (my favorite brand is Ghirardelli)
3/4 cup almond flour
3/4 cup millet flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
Optional: 1/2 - 3/4 cup chocolate chips or other add-ins, such as chopped pecans or coconut. (Mix into batter or press onto top prior to baking).
How To Make it
Preheat the oven to 350 degrees, and grease a loaf pan with melted coconut oil.
In a food processor or large blender, combine bananas, oil, egg, sugar, maple syrup, soaked flax seeds, vanilla, sour cream, and cocoa powder until smooth. Scrape down sides to make sure all the cocoa powder is incorporated.
In a separate bowl, whisk together both flours, cinnamon, baking soda, baking powder, and salt.
Pour the wet mixture over the dry ingredients and combine. (If using, add any extras, such as chocolate chips).
Empty the batter into the pan and shake lightly to make sure it’s even.
Bake the loaf for 45-50 minutes, or until it’s set and a toothpick comes out mostly clean.
Leave the loaf in the pan until only slightly warm, and then remove and cool completely on a wire rack. Enjoy fresh or keep refrigerated for up to 5 days. If not consumed, slice and freeze; the bread tastes wonderful re-warmed.
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Abby
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