If you're on the hunt for a deliciously decadent yet guilt-free treat, look no further than this Gluten Free Buckwheat Cacao Banana Bread Loaf! Bursting with the rich flavors of cacao and the natural sweetness of ripe bananas, this loaf is not only gluten-free but also packed with nutrients. Perfect for breakfast, a snack, or even dessert, this recipe will have your taste buds dancing with delight. Imagine slicing into a warm, moist loaf that’s both indulgent and wholesome—your kitchen is about to become the most popular spot in the house! Ready to impress your family and friends? Let’s dive into this mouthwatering recipe!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 65 mins
Cuisine: Gluten Free
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1 cup buckwheat flour
- 1/4 cup cacao powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup maple syrup
- 1/4 cup coconut oil, melted
Instructions
- Preheat the oven to 350°F (175°C). Line a standard 9x5 inch loaf pan with parchment paper, allowing some overhang for easy removal.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until they become a smooth, creamy consistency.
- Add the melted coconut oil and maple syrup to the mashed bananas. Whisk together until well combined and slightly frothy.
- In a separate bowl, sift together the buckwheat flour, cacao powder, baking soda, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can make the bread tough.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 45-50 minutes. To check for doneness, insert a toothpick into the center of the loaf - it should come out clean or with just a few moist crumbs.
- Remove from the oven and let the bread cool in the pan for 10 minutes. Then, using the parchment paper overhang, lift the loaf out and transfer to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
Tips
- Choose Ripe Bananas: The riper the bananas, the sweeter your bread will be! Look for bananas with plenty of brown spots for maximum flavor.
- Sift Your Dry Ingredients: Sifting the buckwheat flour and cacao powder not only helps remove lumps but also aerates the flour, resulting in a lighter loaf.
- Don’t Overmix: When combining the wet and dry ingredients, stir gently until just combined. Overmixing can lead to a dense texture, so be kind to your batter!
- Use Parchment Paper: Lining your loaf pan with parchment paper makes it easy to remove the bread without sticking, ensuring perfect slices every time.
- Check for Doneness: Ovens can vary, so keep an eye on your loaf in the last few minutes of baking. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Let it Cool: Allow the bread to cool in the pan for at least 10 minutes before transferring it to a wire rack. This helps maintain its structure and prevents it from becoming soggy.
- Storage: Keep your banana bread fresh by storing it in an airtight container. It can last up to 3 days at room temperature or a week in the fridge—if it lasts that long!
Nutrition Facts
Calories: 173kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
