I guess I’ve been on a bread kick recently…this time I was doing prep for the wife’s snacks for the week and had an abundance of bananas. Gluten-free bread isn’t difficult with all of the flour choices these days, and banana bread is always a favorite of mine. I added some chocolate and she was set!
I’ve been using almond flour a LOT lately, and it has a slightly different texture than finer flours. I like it in breads, but decided to use some of the other flours I had in the pantry. This combination is brown rice flour and cassava flour. Cassava flour comes from the cassava root (also known as the yuca root), a tuber with a high starch content. The flour produced from the cassava root is finer than standard almond flours.
Back to the bread! It’s possible I have been on a bread kick since it is the holiday season…and fall…and winter….and I’ve been fortunate to never have a dry loaf. The key to banana bread is to use bananas that are ripe, so that they are soft enough to mix into the batter. The consistency of this is more like a batter than a dough, so if it seems a little wet in the mixing bowl, that is normal. Alternately, if if is too dry while mixing, you can add a little additional milk.
If you don’t have chocolate, or want to use something else, you can omit it or substitute blueberries.
Banana Chocolate Bread | Paleo and Gluten-free
- 2 Eggs
- 1 tbsp Honey
- ¼ tsp Vanilla extract
- 1 tbsp Apple cider vinegar
- 1 cup Almond milk unsweetened
- 1-2 oz Dark chocolate finely chopped into small pieces
- Preheat an over to 350°
- Combine the dry ingredients in a stand mixer bowl or large mixing bowl.
- Add the wet ingredients except for the chocolate and mix well for 1-2 minutes. Add the chocolate and mix for a few seconds until combined.
- Pour the batter into a greased loaf pan and bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool a bit before removing from the loaf pan.