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
Continue After Advertisement
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
Directions
-
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).
-
Let cool completely before slicing and serving.
-
Enjoy!
See what other Food52ers are saying.