Author Notes
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
Ingredients
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1 cup
buckwheat flour
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1/2 cup
almond flour
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1/4 cup
tapioca flour
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1/4 cup
cacao (or cocoa) powder
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3/4 cup
coconut sugar
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1 teaspoon
baking soda
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1 teaspoon
ground cinnamon
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1/4 teaspoon
ground cloves
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1/4 teaspoon
sea salt
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2
large bananas, mashed
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1/2 cup
butter, softened
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5 tablespoons
milk of choice (I use almond)
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1 teaspoon
vanilla extract
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1
egg beaten
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1/2 teaspoon
apple cider vinegar, or lemon juice
Directions
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Preheat oven to 350°F. Grease or line a loaf pan with parchment paper; set aside.
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In a large mixing bowl sift together buckwheat, almond and tapioca flours.
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Stir in cacao powder, sugar, baking soda, baking powder, cinnamon, cloves and salt. Mix well.
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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.
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Pour your wet ingredients into your dry ingredients and mix until you have a smooth batter.
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Pour your batter into your prepared loaf pan
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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).
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Let cool completely before slicing and serving.
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Enjoy!
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