
Chocolate Almond Banana Bread
High Protein, Gluten, and Dairy Free
I’ve made many banana bread recipes for my family over the last 40 years but last month I wanted to develop a recipe that was high in protein, low in sugar-oh, and gluten/dairy-free, so my whole family could enjoy it. To make this Chocolate Almond Banana Bread with this criterion in mind took a bit of thought but these results are more than worth it.
Substituting 1 cup of pure almond flour for a cup of regular flour, lowered the glycemic index and raised the protein content. This Chocolate Almond Banana Bread turned out to be super moist and delicious! I gave it to a number of friends as part of their Christmas present this year. Everyone wanted the recipe so I knew I had a winning recipe that my readers would want to try.
For this Chocolate Almond Banana Bread you can use 1 loaf pan or 2 small loaf pans like I did.
If you are used to your banana bread falling after it cools, a super neat trick I read about (and it works) is to open the oven for 2-3 minutes before you remove the baked bread from the
Chocolate Almond Banana Bread
INGREDIENTS:
- 1 cup Gluten-Free baking Flour mix*
- 1 cup Almond flour
- ½ cup pure Cocoa
- 1 teaspoon Baking Soda
- 1/2 teaspoon Sea Salt
- 1/3 cup Extra Virgin Olive Oil
- 2/3 cup Sugar (or ¼ cup granulated Stevia)
- 2 Large Eggs
- 1 1/3 Cups Mashed Banana, (frozen and thawed or fresh)
- 1/3 Cup dried cranberries(optional but really good
*I like to make my own mix or use Bob’s Red Mill 1:1 Gluten Free Flour mix
METHOD
Preheat the oven to 350 degrees.
- Spray a 1 9×5″ or 2 6×4 bread pan(s) with nonstick spray.
- In a large bowl, whisk together the flours, cocoa, baking soda, and salt. Set aside.
- In another bowl, whisk together the oil and sugar/stevia. Add in the eggs and whisk again until just mixed.
- Add the dry ingredients, banana, and cranberries to the wet ingredients and with a spatula or wooden spoon, gently fold the ingredients together.
- Pour into a bread pan and bake for 55 minutes (or 50 minutes for the smaller pans.
- Once the bread is done, open the oven door, turn off the oven and let the banana bread rest for 2-3 minutes then remove and let sit on a counter (use a breadboard underneath)
- Slide a knife around the inside of the pan and carefully turn the bread out then place it right side up.
- Once baked you can eat this bread immediately, keep refrigerated for up to 2 weeks, or freeze it for later.
How many cups of gluten free flour do I add. The recipe does not have that
Hi Billie
The recipe calls for 1 cup of Gluten-Free flour and 1 cup of Almond Flour. Make sure you use a flour like Bob’s Red Mill 1:1 or your own mix, like I’ve shown in the picture that contains Xanthum gum, for best results.