Chocolade bananenbrood met bosvruchten

Recipes Baking Gluten-free Sugar-free Dairy-free

Recently I had the pleasure of spending a few days in beautiful Stavanger, Norway with Lianne and five other bloggers... At the time I was on my Whole30, and I was glad that Lianne also ate sugar-, dairy- and gluten-free, because wow, that can be tricky when you're on the road!

Recipe

Chocolate banana bread with berries

Chocolate, berries and banana... a delightful combination! Since no sugar is added to this banana bread, it's also a healthy snack.

Course	Snack
Kitchen	American
Servings	1 loaf

Preparation time

Preparation time	35 min
Total	50 min

Equipment

Bowl
Whisk
Spoon
Loaf pan
Parchment paper
Oven
Wooden skewer

Ingredients

150 g almond flour
150 g buckwheat flour
2 tsp baking powder
1 tsp baking soda
30 g cocoa powder
2 tsp cinnamon
2 eggs
400 g mashed bananas (about 4 bananas)
80 ml coconut oil
180 ml coconut milk
1 tsp vanilla extract
75 g raisins
a handful of frozen or fresh raspberries and blueberries

Chocolate banana bread with berries

Preheat the oven to 180°C.
Combine the dry ingredients (almond flour, buckwheat flour, baking powder, baking soda, cocoa powder, cinnamon) for the loaf in a bowl and stir well until mixed.
Mash the bananas in another large bowl and add the rest of the wet ingredients. Leave the raisins and berries aside for now.
Stir everything well with a whisk or spoon until thoroughly combined.
Add the banana mixture to the dry ingredients and mix again. You should now have a thick batter.
Fold the raisins and berries in at the end and pour the mixture into a well-greased loaf pan or line the pan with parchment paper. I chose a square tin this time, but a standard loaf pan will of course also work.
Place it in the oven and bake the loaf for about 30-35 minutes in the preheated oven. After 35 minutes, check with a wooden skewer whether the loaf is done. If the skewer comes out dry, the loaf is ready.
Allow to cool before slicing.
Stored in the fridge, the loaf will keep for several days and only gets better!

Cooking mode Prevents your screen from going to sleep

This chocolate banana bread is wonderful as a snack or with a cup of coffee. Thanks to the combination of almond and buckwheat flour it's gluten-free and nutritious. The raisins and berries add a fresh, fruity flavor.

Store the banana bread in the refrigerator. It will keep for a few days and gets tastier each day. Only slice it once it has completely cooled; that way it stays firm and slices easily.

Related products

Basic Culinary Danish Whisk - Balloon Whisk

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