Gluten-Free Banana Bread with Chocolate + Coconut
Loaded banana bread makes for a perfect post-Thanksgiving treat.
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.