{Gluten-Free} Banana Bread with Chocolate + Coconut

Just a short post today as we are still brushing off the crumbs from yesterday’s big meal (or perhaps planning not to eat again for a bit!). Still — hunger will strike. And I’d like to gently suggest a worthy candidate for a snack when you feel like delving back into it: a loaded gluten-free banana bread that’s rich in bananas and low on the added sugar.

A trio of gluten-free flours — sorghum, almond, and buckwheat (substitution suggestions below the recipe) — and just a bit of coconut sugar balance out a lot of bananas (you’ll need about five!). I added chocolate, toasted coconut, and walnuts because while I do love a plain and simple banana bread I felt like having something a little more (or more-ish as the Brits and Aussies say — isn’t it a perfect word?). The bread is sweet, mostly from the bananas, so it really doesn’t need much extra (you could try it without the coconut sugar as well, and I imagine that if you’re using really really ripe bananas you wouldn’t need any at all). It’s a lovely breakfast snack or afternoon snack with tea, which is how I’ve been eating it.

Hope you had a wonderful Thanksgiving holiday!

Til next time – N x

Gluten-Free Banana Bread with Chocolate + Coconut

Nicole Spiridakis
Loaded banana bread makes for a perfect post-Thanksgiving treat.
Prep Time 15 mins
Cook Time 1 hr 15 mins
Course Breakfast
Servings 10

Ingredients
  

  • 100 g sorghum flour (about 1 cup)
  • 75 g buckwheat flour (about ¾ cup)
  • 60 g almond flour (about ½ cup)
  • ½ cup coconut sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp fine sea salt
  • 1 tsp ground cinnamon
  • 5 very ripe bananas mashed, about 2 cups
  • 2 eggs large, at room temperature
  • ½ cup olive oil or melted coconut oil or unsalted melted butter
  • ½ cup semisweet/bittersweet chocolate chips
  • ½ cup toasted coconut flakes
  • ½ cup toasted walnuts

Instructions
 

  • Preheat the oven to 350°F with a rack in the center position. Lightly grease a 9" x 5" loaf pan. If your pan is glass or stoneware, reduce the oven temperature to 325°F. I used a glass pan and baked my banana bread at 325°F.
  • In a large bowl, whisk together the flours, coconut sugar, baking powder, baking soda, salt, and cinnamon. In a medium bowl, mash the bananas, then whisk in the eggs and oil.
  • Stir in the banana mixture to the flour mixture. Fold in the chocolate chips, coconut, and walnuts. Pour batter into the prepared pan and let rest for about 15 minutes if possible.
  • Place pan in oven and bake for about 75 minutes, checking around 70 minutes, until a tester comes out clean, the top is firm, and the edges are pulling away from the pan. A glass pan at lower heat may take longer than 75 minutes.
  • Remove from oven and let cool in pan on a rack for 20 minutes, then turn out onto the rack to continue cooling fully. Bread may be kept, well wrapped in the fridge, for up to five days.

Notes

Coconut sugar substitution — try date sugar or brown sugar.
Sorghum flour substitution — try oat flour.
Almond flour substitution — try tiger nut flour or any nut flour of choice.
Buckwheat flour substitution — try teff or oat flour.
Oil substitution — any oil or melted butter or choice may be used.
Keyword gluten-free, gluten-free banana bread

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cucinanicolina by nicole spiridakis © copyright 2021. all rights reserved.
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