Chocolate Banana Bread

Banana Chocolate BreadI came up with this chocolate banana bread when I was trying to clear out my pantry before a big move and it turned out delish. I used cacao nibs instead of chocolate chips to keep it vegan, and a mix of brown rice, coconut and almond meal to keep it gluten free. Give it a try and let me know what you think!

Chocolate Banana Bread
Recipe Type: Bread
Cuisine: Vegan
Author: Briana Ryan
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
  • Dry Ingredients
  • ¾ cup Brown Rice Flour
  • ½ cup Almond Meal
  • ¼ cup Cconut Flour
  • ¼ cup Flax Meal
  • 1 cup Coconut Sugar
  • 1 tsp Baking Soda
  • 1 ½ tsps. Baking Powder
  • ½ tsp Sea Salt
  • ½ tsp Xanthan Gum
  • 1 T Unsweetened Cocoa Powder – I use [url href=”http://www.lakechamplainchocolates.com/hot-chocolate-mix.html” target=”_blank” title=”Lake Champlain’s Cocoa Powder”]Lake Champlain’s[/url] – it’s organic & fair trade
  • 1 ½ tsp Cinnamon
  • 1/3 cup Cacao Nibs (I use [url href=”http://navitasnaturals.com/product/439/Cacao-Nibs.html” target=”_blank” title=”Navitas Cocoa Nibs”]Navitas unsweetened nibs[/url] because I like the bitter taste balanced against the sweet. I also like to keep it lower-glycemic. You can use sweetened nibs or vegan chocolate chips if preferred)
  • Wet Ingredients
  • 4 ripe bananas (the browner the outside, the sweeter the inside)
  • 2 tsp Vanilla extract
  • 1/3 cup + 2 T cold pressed coconut oil
Instructions
  1. Preheat oven to 350ºF.
  2. Lightly oil the bottom of a standard loaf pan (8×4 or 9×5) with a little bit of coconut oil, and dust it with brown rice flour.
  3. Mash bananas, vanilla and coconut oil together with a potato masher or a hand mixer in a large bowl.
  4. In a separate bowl, sift together the dry ingredients except for the cacao nibs.
  5. Fold the dry ingredients + the cacao nibs into the wet and stir until smooth.
  6. Pour the batter into the prepared loaf pan and bake in the center of a preheated oven about 45 minutes, until the loaf is firm.
  7. Test by inserting a toothpick into the middle of the loaf. If the toothpick comes out clean, the bread is done.
  8. Cool the bread on a rack for at least 15 minutes before slicing, so that it doesn’t crumble.
  9. Enjoy!

Previous Post

Chimichurri Sauce

Chimichurri-ish Sauce

Next Post

Fougasse bread recipe

Fougasse

Submit a Comment

Your email address will not be published.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