Chocolate Almond Banana Bread (GF)
So I've been working VERY hard lately to get my blog revamped. I gave it a little face lift -- you like? I added some new pages and best of all, put my nutrition counseling services on the site. I have so much good stuff coming down the pipeline, but I'm gonna keep my lips sealed for now...
But onto the FOOD. I am obsessed with banana bread. Banana bread makes me think of my mom. She makes THE best banana bread. So I spend my days trying to create an alternative that I can snack on every single day that would make her proud. I already have a really good gluten free banana bread on the site, but THIS time amped it up with plenty CHOCOLATE and nutty almond extract. This recipe has a bit more depth and almost resembles a snacking cake (which is never a bad thing, is it?). It's SO delicious. The better quality the chocolate here, the more depth the bread will have. Enjoy this for brekky, as a snack or a healthy(er) dessert!
(GF) Chocolate Almond Banana Bread
Adapted and inspired from Posie's banana bread via Food52
Makes two loaves in a regular loaf pan
- 2 cups gluten free flour (see note below for my gf flour mix recipe)
- 1/4 cup organic cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup dark chocolate chips (high quality makes a HUGE difference)
- 1 tsp almond extract
- 2 tsp vanilla extract
- 3/4 cup maple syrup
- 1/2 cup olive oil
- 2 eggs, at room temperature
- 2 ripe bananas, mashed
- 1/4 teaspoon espresso powder
- Preheat your oven to 350°F. Grease (and flour) both loaf pans.
- In a large mixing bowl, whisk the gluten flour, cocoa powder, baking soda, baking powder, salt, and espresso powder.
- In a medium mixing bowl, combing the together the maple syrup, olive oil, eggs and bananas with an electric hand or stand mixer for three minutes. Add the almond and vanilla extract and mix to combine.
- Add the wet ingredients to the bowl of dry ingredients and mix together until just combined. Fold in the chocolate chips.
- Pour the batter into the loaf pan. Bake for 50-60 minutes, or until a tester inserted into the center comes out with just a few moist crumbs clinging to it. Don't overbake! Remove from the oven and let cool before enjoying. :)
Note: You could just buy gf flour, but I make my own. Here is the mix:
- 1 1/2 cups brown rice flour
- 1/2 cup cornstarch
- 1/4 cup almond flour
- 1/4 cup tapioca flour
- 1 tsp xanthan gum