Makes 4 mini loaves (8 servings)
This hearty loaf is moist and tender, but holds its form well enough to slice. Roasting the bananas before making the bread caramelizes the natural sugars and adds loads of flavor. Our version uses chocolate chunks, but you can easily swap chocolate chips or raw cacao nibs. You can also use a regular 9×5 loaf pan instead of the mini versions; if so, increase cooking time by 8–10 minutes.
3 medium, very ripe bananas
1/4 cup golden flax seeds, ground
1/4 cup almond milk
11/2 cups almond flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup chocolate chunks
- Preheat oven to 400°F. Lightly grease 4 mini loaf pans. Set aside. Peel bananas and arrange on baking dish. Roast 20 minutes, or until browned. Remove from oven and turn temperature down to 350°F.
- In small mixing bowl, combine flax, almond milk, and eggs. Mix until smooth. Let stand 5 minutes, or until mixture begins to thicken. Beat in bananas by hand until smooth.
- In large mixing bowl, combine almond flour, baking powder, and salt. Mix well. Stir wet ingredients into flour mixture. If mixture is very dry, add more almond milk, 1 tablespoon at a time. Fold in chocolate chunks.
- Transfer batter into greased loaf pans. Bake 20–25 minutes, until toothpick inserted into center of each loaf comes out clean. Let cool 10 minutes, remove from pans, slice, and serve.
per serving: 280 cal; 9g pro; 18g total fat (4g sat fat); 26g carb; 95mg chol; 280mg sod; 5g fiber; 13g sugars
Food photography by Pornchai Mittongtare; food styling by Liesl Maggiore; prop styling by Robin Turk
For more recipes and article, see Beyond Gluten-Free.