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Gluten-Free Chocolate Banana Bread (Sugar-Free, Lectin-Free)

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Description

This is the best banana bread I’ve ever had. It’s refined sugar-free, gluten-free, lectin-free, and dairy-free. It can also easily be made nut-free. This gluten-free chocolate banana cake is made with green bananas, and it is sweetened with dates and inulin powder. 

Ingredients

BLENDER INGREDIENTS

  • 1/3 cup extra virgin olive oil
  • 4 medium green bananas (260 grams)
  • 3 pastured eggs
  • 100 grams dates, chopped (about 5 big Medjool dates)
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon orange extract (optional, or you can use orange zest)
  • 1/4 teaspoon coffee extract
  • 2 tablespoons inulin powder

DRY INGREDIENTS

  • 1/2 cup tigernut flour
  • 1/2 cup almond flour (packed) – see post for flour substitutes
  • 4 tablespoons tapioca flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda

ADD-ONS

  • 60 grams chopped dark chocolate (90%)

Instructions

  1. Mix all the blender ingredients in a high-power blender until creamy. 
  2. Mix the dry ingredients in a large mixing bowl. 
  3. Add the blended ingredients to the dry ingredients and incorporate with a spatula (if you use chestnut flour sift it before, as it tends to form clumps).
  4. Add the chopped chocolate and fold it into the batter. 
  5. Pour the batter into a lined loaf pan and bake at 180C / 350F for about 55 minutes, until is no longer soft to touch. 

Find it online: https://creativeinmykitchen.com/gluten-free-chocolate-banana-bread-sugar-free-lectin-free/