Cocoa powder is always a welcome ingredient in AK's Kitchen. When I came across a new recipe for banana loaf with a chocolate swirl, I figured it was time to modernise my 20-year-old banana loaf.
I made some modifications to the recipe by nutritionist Leslie Beck. My version is free of gluten, dairy and sugar. You can add maple syrup, honey or chopped dates to sweeten. Coconut flour in the batter boosts the protein and fibre content. It also adds density to the loaf.
My kids and I enjoyed a slice for breakfast, with a bowl of yogurt and energy crunch on the side. We were fuelled up for the morning.
Cocoa Swirl Banana Bread
Gluten Free, Dairy Free, Sugar Free
1 1/2 cup gluten free flour (3/4 cup rice flour + 1/4 cup coconut flour + 1/2 cup tapioca flour)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup oil (grapeseed or canola)
1 Tablespoon plain almond or coconut milk
3 overripe bananas, mashed
2 Tablespoons cocoa powder
(maple syrup, honey or chopped dates are optional for extra sweetness)
Grease two loaf pans. (See note below.)
In a large bowl, combine dry ingredients.
In a separate bowl, mix together wet ingredients.
Transfer banana mixture to flour mixture and stir well.
For the cocoa swirl: Scoop out 1/4 cup of the batter and stir in cocoa. Set aside.
Pour the batter into loaf pans.
Spoon the cocoa swirl over the centre of the loaf pans and drag a knife through to create a marble effect.
Pre-heat oven to 350 degrees. Let batter sit for 10 minutes while the oven pre-heats.
Bake for 40-45 minutes.
Enjoy!
Important note: Use two 9x5 inch loaf pans. I tried to make one large loaf, and it flopped. The batter did not rise properly. Gluten free flour has very different properties than regular flour. I make my gluten free baked goods in shallow batches. To achieve a thick cake or loaf, you can stack them once they are baked.
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