I crave banana bread most days, but as a celiac it’s not the easiest to find. Lucky for me, the supermarket in an upscale area of Oaxaca carries gluten-free flour. This gluten free banana bread recipe uses four ingredients from Mexico: 70% organic chocolate with cinnamon from Oaxaca, local coconut oil instead of butter, bananas, and Mexican natural vanilla extract. I also included yoghurt to keep the banana bread moist.
I should note that I am a cook, not a baker; my only other baking experiment as a celiac is the Amaretto almond cookies I posted previously. So I was extremely curious about how my banana bread would turn out. The answer? It was delicious! So I’m sharing it with you here.
Healthy Gluten Free Banana Bread
The finished product!
- 3 or 4 very ripe bananas
- 1 large egg
- 2 teaspoons of natural, pure vanilla
- 1 & ½ cups of gluten-free flour (I used Bob’s Red Mill Gluten Free Baking Flour, as it is available at the supermarket here in Oaxaca!)
- ½ cup of plain Greek yogurt, no sugar added
- 6 tbsp of organic coconut oil (heated until it is in liquid form)
- ½ cup of brown sugar
- 1 teaspoon of baking soda
- 1/4 teaspoon of salt
- 2.5 – 3 oz bar of chocolate from Mexico, broken into small chunks — this is approximately 1 cup of chocolate.
I’m in Oaxaca, so the chocolate is already pre-baked with cinnamon and sugar. If you’re in the USA, you can use one of these organic Mexican chocolate discs with cinnamon, broken into small pieces.
If you use 1 cup of regular chocolate chunks instead, please add ½ teaspoon of cinnamon to your recipe.
Local ingredients. Not pictured: Mexican vanilla, and organic coconut oil.
- Preheat oven to 350 degrees and spray a bread pan with non-stick spray or line it with a thin layer of vegetable oil.
- In a medium-sized bowl, mix together the flour, salt, and baking soda.
- In a larger bowl, mash the bananas and then add the Greek yogurt, egg, brown sugar, vanilla, and coconut oil until well-blended.
- Mix the dry ingredients into the larger bowl of wet ingredients until combined.
- Slowly add the chocolate chunks and fold them into the batter.
- Pour the batter into the bread pan.
- Bake for about 50-60 minutes or until a toothpick comes out clean. (In Oaxaca this took a full 60 minutes, but depending on your oven and altitude, YMMV).
Be sure to chop up the chocolate into small enough pieces that it doesn’t all sink to the bottom
I’ll be posting other recipes from my time in Mexico, including Brazilian pao de queijo, which I can’t wait to make because I can’t stop thinking about it after two weeks in Brazil.
For my recipes, the full list is here.
The post Recipe of the Month: Gluten Free Banana Bread with Chocolate from Oaxaca appeared first on Legal Nomads.
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