cocoa banana bread

yes, i know, not another banana bread recipe.  but this one, at least for me, is different.  i have yet to see, or come up with a gluten free banana bread using nutrient rich flours.  unlike most gluten free flours, oat flour, buckwheat flour, and almond flour, are easier to digest, and have nutrients and minerals that are beneficial to your body.  health aside, i really enjoy a good banana bread.  there’s a place across the street from us that has a chocolate or cocoa banana bread that is insanely good.  frank would often get a slice, and give me some bites.  since then i have been thinking about that bread and trying to recreate it.  this is the closest i’ve come, and i hope you enjoy it.

banana

the original recipe does not include cocoa powder or chocolate, so  i made some changes.  since i was adding cocoa powder (which is quite dry) i reduced the amount of flaxmeal by a tablespoon.  also, i used agave in place of honey, and used a little less than what was called for. in addition, i reduced the amount of vanilla extract  because i was adding chocolate.  if you’re wanting to make cocoa banana bread and you aren’t gluten free, or don’t have the flours listed above, you can easily add cocoa powder and chocolate to your go-to banana bread recipe.

recipe adapted from Edible Perspective

makes one loaf

·· ingredients ··

1 cup oat flour

3/4 cup buckwheat flour

1/2 cup almond flour

1/3 cup cocoa powder (reserve one tablespoon for dusting)

1 tablespoons ground flaxmeal

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine grain sea salt

2 ripe/overripe bananas, mashed

2 eggs, room temperature

1/4 cup raw agave nectar

1/4 unsweetened almond milk

3 tablespoons coconut oil, melted

3 tablespoons unsweetened applesauce

1 teaspoon vanilla extract

1/2 cup chopped walnuts

1.5 oz dark chocolate (70% cacao), chopped

pan

·· directions ··

pre heat oven to 350º

grease and line a 8×4″ loaf pan with parchment paper

in a large bowl, sift the dry ingredients and mix until combined (walnuts and dark chocolate excluded)

in a medium bowl,  mix the wet ingredients until combined

mix the wet ingredients into the dry, and mix until combined.  fold the walnuts and dark chocolate into the batter

using a spatula, guide the batter into the loaf pan and evenly spread to edges

bake for 35-40 minutes, until a cake tester comes out semi clean – some spots will come out more chocolatey than others because of the chopped chocolate

let it cool on a baking rack for at least 30 minutes.  dust with cocoa powder, serve and enjoy

bread

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23 thoughts on “cocoa banana bread

  1. This looks wonderful and it making me hungry (despite the face that I just stuffed my face with a huge bowl of oatmeal and fresh berries). Do you think I could substitute more flax for the eggs (I’m vegan)? I love that it uses more wholesome flours like you say and now I have a vitamix I feel like a boss every time I grind my own flour! Can’t wait to make this!

  2. I love the idea of the dark chocolate / banana combination in a bread. A local chocolate company, Theo, here in Seattle makes a delicious Monkey Bar with chocolate and bananas. Thank you for the recipe…

  3. That is gorgeous. There’s never “just another banana bread”. Banana bread and chocolate are wonderful classics and this recipe looks incredible. Such great ingredients!

  4. mmm I love that you’ve made a healthy, gluten-free banana bread that looks delicious!! I’m always on the lookout for different ways to use up the overripe bananas that always seem to be sitting on my kitchen counter..thanks for sharing 🙂

    • i am constantly on the lookout too. i did discover that freezing ripe bananas works to preserve them if you’re not ready to use them. just peel, place in a plastic bag, freeze, and thaw when you’re ready.

  5. Oh yum!! I’ve put chocolate chunks in my banana bread before but I’ve never added cocoa to the batter itself. Fantastic idea! Also love the fact that you’ve used mixed alternative flours. I’ve often swapped an entire batch of wheatflour for one other alternative flour (eg, all spelt or all buckwheat) but I’ve never added a few at once. I imagine that it’d provide a wonderful texture and flavour. Yum. Thanks heaps for sharing your recipe!! xx

  6. indeed! i find that mixing flours is quite fun. most of the time you end up with distinct flavors that compliment various baked goods. i’m not sure if you’re aware, i am no longer on wordpress. you can find me at dollyandoatmeal.com though. thanks for stopping by 🙂

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