I must admit, I was very nervous when concocting this recipe. I have never used any sort of gluten-free flour, so I had zero idea how this was going to turn out.
Thankfully, it turned out perfect. Soft, delicious and full of flavour!
Gluten-Free Chocolate Banana Loaf
Adapted from my Banana Muffin recipe
- 1/2 cup vegan butter
- 3/4 cup granulated sugar or cane sugar
- 2 “flax eggs” (1 tbsp ground flax + 3 tbsp warm water= 1 flax egg)
- 3 bananas, ripe
- 1 3/4 cups gluten-free flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- pinch of sea salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup carob powder
- 2 tbsp coconut oil
Preheat the oven to 350 degrees.
In a small bowl, mash the bananas until there are no chunks left.
In a medium/large bowl, mix the butter and sugar together until fluffy.
Ground the flax in a high powered blender or food processor until it is a powder texture.
In a small dish, mix together the ground flax with the warm water to make the flax eggs. Mix together until the mixture looks slightly jellyish.
Pour the flax eggs into the butter/sugar mixture and blend. Then add the mashed bananas and mix again.
Add the flour, carob powder, baking powder, baking soda, salt, cinnamon, nutmeg and vanilla extract and mix until combined and smooth.
The batter will be very thick and dense, so add the coconut oil and mix again. If you feel it is still too dense add a little more oil.
Pour the batter into a parchment lined loaf pan and smooth out in the pan.
Pop into the oven for 40-42 minutes or until a toothpick inserted into the loaf comes out clean.
Remove from the oven and place on a cooling rack.
Slice and enjoy!
Nutrition information per slice (in a 12 slice serving):
- Calories: 247
- Fat: 10g
- Sodium: 232mg
- Carbohydrates: 38g
- Fiber: 3g
- Sugar: 17g
I hope everyone had a great weekend! I spent mine in Buffalo, New York and Niagara Region, Ontario where I got to ride a horse on the beach!
Dreams really do come true!
Have a great day!