May 20, 2020 | 1 Comment

Chocolate Banana Bread (Gluten-free, dairy-free, no added sugars)

Ok, so there may be a blessing in disguise here…

While countless kitchens feature their own versions of killer banana breads, I find this version one good reason to go bananas–literally! I made a slight variation from my original gluten-free banana bread recipe, which turned out to make a whole world of difference–especially for ardent chocoholics! With its velvety richness and deep chocolatey essence, it has become an award-winning treat with friends and family–recently nominated as the “tall, dark, and handsome” chunk (or more like “hunk” of foods). And what’s so hard to believe about something that tastes this sublime is the fact that it boasts no sugar, gluten, or dairy, while retaining both the taste and texture of a perfectly moist cake. And despite the bad rap gluten-free pastries suffer from, every toothsome bite of this banana bread successfully begs to differ.

For some people with food allergies or autoimmune diseases, gluten is completely out of the question–but so is the enslaving of their taste buds to bland, boring non-edibles. Everyone has a right to enjoy food, and appreciate it as a perishable art–and we may as well appreciate the health benefits that come along with a good eat!

And I happen to be one of these people…

When I want a good treat, I’ll do anything to create one. So why settle for less? 😉

Ingredients (makes around 12 thick slices):

2 1/2 cups brown rice flour (or buckwheat flour for a slightly fluffier version)

1/2 teaspoon baking soda

1 1/2 teaspoon baking powder

1/4 teaspoon sea salt 1 tbsp chia seeds

1/2 teaspoon cinnamon

1/2 cup chopped hazelnuts and/or walnuts

2 eggs

5-6 ripe bananas

1/3 cup pureed dates (or date syrup)