Almond Flour Banana Bread with Dark Chocolate Chunks
Ever since I stopped eating gluten, I've looked at the pastry counters at my local coffee shops enviably, wishing I could order something every once in a blue moon to dunk in my coffee. Something sweet, dense, and chocolaty, something that really counts. This. Is. It. Think of this ooey, gooey, chocolaty banana bread as a "better for you" version of the usual. Yes, it's got sugar and some refined gluten-free flour, but it also has almond flour and dark chocolate, which means it packs more of a nutritional punch than a typical banana bread. So live a little, and enjoy a slice of this delicious banana bread with a cup of coffee. Photo: Andee McKenzie
- 2 very ripe bananas, mashed
- 1/2 cup firmly packed brown sugar
- 1/2 cup unsweetened almond milk
- 1/4 cup unrefined coconut oil
- 1 egg
- 2 tsp vanilla extract
- 3/4 cup gluten-free flour, such as Cup4Cup or Bob's Red Mill
- 3/4 cup almond flour
- 2 tsp baking powder
- 1 1/2 tsp kosher salt
- 1 tsp ground cinnamon
- 3/4 cup dark chocolate chunks
- Preheat the oven to 350˚F. Lightly grease a 9 by 5 in loaf pan.
- In a large mixing bowl, whisk together the bananas, brown sugar, almond milk, coconut oil, egg, and vanilla to combine.
- In a separate mixing bowl, whisk together both flours, baking powder, salt, and cinnamon. Whisk the wet ingredients into the dry ingredients until completely incorporated. Gently fold in the chocolate chunks.
- Transfer the batter to the prepared loaf pan and bake until a toothpick inserted into the center of the loaf comes out clean, 55 to 60 minutes.
- Let the bread cool in the pan on a wire rack for 10 minutes, then invert onto the rack and allow to cool for another 30 minutes. Slice and serve.
Reprinted from The Vibrant Life by Amanda Haas with permission by Chronicle Books, 2019
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