Chocolate

Gluten-Free Buckwheat Cacao Banana Bread Loaf

by:
March 31, 2018
1 Rating
Photo by Kristen
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

  • Makes 1 loaf
Ingredients
  • 1 cup buckwheat flour
  • 1/2 cup almond flour
  • 1/4 cup tapioca flour
  • 1/4 cup cacao (or cocoa) powder
  • 3/4 cup coconut sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon sea salt
  • 2 large bananas, mashed
  • 1/2 cup butter, softened
  • 5 tablespoons milk of choice (I use almond)
  • 1 teaspoon vanilla extract
  • 1 egg beaten
  • 1/2 teaspoon apple cider vinegar, or lemon juice
In This Recipe
Directions
  1. Preheat oven to 350°F. Grease or line a loaf pan with parchment paper; set aside.
  2. In a large mixing bowl sift together buckwheat, almond and tapioca flours.
  3. Stir in cacao powder, sugar, baking soda, baking powder, cinnamon, cloves and salt. Mix well.
  4. 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.
  5. Pour your wet ingredients into your dry ingredients and mix until you have a smooth batter.
  6. Pour your batter into your prepared loaf pan
  7. 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).
  8. Let cool completely before slicing and serving.
  9. Enjoy!

See what other Food52ers are saying.

  • Liz Ko Youn
    Liz Ko Youn
  • valerie justman
    valerie justman

2 Reviews

valerie J. June 9, 2021
There is no baking powder listed in the ingredients, yet it is in the instructions. Perhaps this accounts for the shortage of reviews. Could this be corrected?
 
Liz K. March 12, 2020
This was so yummy! I ended up subbing half of the butter w/ full-fat greek yogurt and buckwheat flour with more almond flour - turned out really moist and flavorful.