Chocolate Banana Bread
Equipment
- 1 Oven
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=”https://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=”https://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
- Preheat oven to 350ºF.
- 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.
- Mash bananas, vanilla and coconut oil together with a potato masher or a hand mixer in a large bowl.
- In a separate bowl, sift together the dry ingredients except for the cacao nibs.
- Fold the dry ingredients + the cacao nibs into the wet and stir until smooth.
- 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.
- Test by inserting a toothpick into the middle of the loaf. If the toothpick comes out clean, the bread is done.
- Cool the bread on a rack for at least 15 minutes before slicing, so that it doesn’t crumble.
- Enjoy