A rich, moist, decadent gluten-free banana bread made with buckwheat flour, almond flour and raw cacao powder. This beautiful loaf is created with wholesome ingredients, and sweetened by unrefined coconut sugar, making it a scrumptious treat that is deliciously healthy any time of the day! —Kristen
cacao (or cocoa) powder
large bananas, mashed
milk of choice (I use almond)
apple cider vinegar, or lemon juice
In This Recipe
Preheat oven to 350°F. Grease or line a loaf pan with parchment paper; set aside.
In a large mixing bowl sift together buckwheat, almond and tapioca flours.
Stir in cacao powder, sugar, baking soda, baking powder, cinnamon, cloves and salt. Mix well.
In a different mixing bowl add your (well) mashed banana and butter. Mix until smoothly combined. Stir in milk, vanilla, egg, and vinegar. Whisk until combined.
Pour your wet ingredients into your dry ingredients and mix until you have a smooth batter.
Pour your batter into your prepared loaf pan
Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center of the loaf comes out clean (or with only a few crumbs).