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Chocolate Banana Bread (gluten-free, dairy-free, xanthan-free)

Posted Jan 16 2012 5:32pm


The marriage of chocolate and bananas is truly divine. This bread is light, yet rich with chunks of sweet banana melting in your mouth with every bite. Have a slice with your breakfast smoothie or as a mid-afternoon snack, but our favorite is always fresh out of the oven! Or, try pairing a slice of this bread with a mug of Dairy-Free Hot Cocoa on a cold snowy day.

I use teff flour in this bread. If you have not figured it out already, you'll know I'm a big fan of teff! You can view all of my teff recipes on this blog if you'd like. I buy large paper bags of the flour for around $40 from Azure Standard . Before my friends and I started a buying club through Azure, I bought it directly from The Teff Company (Azure sells the same brand).

Chocolate Banana Bread

I use Dagoba cocoa powder which is gluten-free and organic. Although, after reading Green America's Fair Trade Chocolate report , I am considering using a different brand. To grind chia seeds, I use the dry container for my Vita-Mix, but a coffee grinder will work too. I grind enough at once to use for one week. I store the ground seeds in a glass jar in my refrigerator to have on hand for different recipes. The ground chia helps to bind the ingredients together without the use of gums. You can buy gluten-free coconut sugar online from Essential Living Foods or Amazon .

Dry Ingredients:
1 ¾ cup teff flour
¼ cup arrowroot or tapioca flour
6 tablespoons cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon sea salt


Wet Ingredients:
2 tablespoons ground chia seeds
¼ cup warm water
1 ½ cups mashed banana
¾ cup coconut sugar
½ cup melted coconut oil
2 large organic eggs
2 teaspoons vanilla


Optional Additions:
chopped dark chocolate bar
chopped walnuts


Preheat oven to 350 degrees F. Grease two 4.5 x 8.5-inch bread pans with coconut oil.

In a large bowl whisk together the dry ingredients. In a separate mixing bowl add the ground chia and warm water; whisk together immediately so the chia doesn’t clump up. Then add the remaining wet ingredients and whisk together. Pour the wet ingredients into the dry and mix together using a large wooden spoon.

Pour batter into the two bread pans. Bake for about 35 to 40 minutes. Cool for about 20 minutes and then remove bread from pans and continue to cool on a wire rack. Source: www.NourishingMeals.com.



More Gluten-Free Bread and Muffin Recipes:

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