It’s January, it’s cold and I’m in need of some comfort baking. And so today’s recipe is a Banana Bread with Chocolate Chunks to satisfy those needs. I’ve made it with my new favourite gluten-free mix of ground almonds, buckwheat and oat flour. This combination works great together, it’s wholesome, healthy and doesn’t need any binders that gluten-free flour mixes have. I’ve sweetened it with a little maple syrup, but the sweetness really comes from the bananas, so do use ones that are really ripe.
To make oat flour blend oats in high speed blender or food processor into flour like consistency and then mix with ground almonds and buckwheat flour to make the dry mix. I’ve baked this bread with both coconut oil and olive oil and have to say olive oil makes it a little more moist. The chopped chocolate and flaked almonds are pretty optional and feel free to leave them out if you like. If you’d like a grain-free version I have a really yummy Banana Bread Recipe made with chestnut flour and walnuts.
- 3 medium bananas
- 100g ground almonds (1 cup)
- 70g buckwheat flour (1/2 cup)
- 50g oat flour (1/2 cup)
- 1tsp baking powder
- 2tsp cinnamon
- pinch of sea salt
- 2 eggs
- 60ml maple syrup (1/4 cup)
- 60ml melted coconut oil or olive oil (1/4 cup)
- 1tsp vanilla
- 50g dark chocolate, chopped
- flaked almonds for topping
- Preheat the oven to 200°C (180°C fan)
- Line a 30x11cm tin with baking paper.
- Peel and mash the bananas with a fork and set aside.
- In a bowl whisk together ground almonds, buckwheat flour, oat flour, baking powder, cinnamon and salt and set aside.
- In a different bowl whisk eggs, maple syrup, melted and cooled coconut oil and vanilla. Mix in mashed bananas.
- Whisk in the dry ingredients until combined and fold in chopped chocolate.
- Spoon the mixture into your lined tin and sprinkle with flaked almonds.
- Bake for about 45 min or until a cocktail stick comes out clean.
- Remove from the oven and leave to cool down.
- Enjoy!
Thank you for another brilliant recipe. This cake is so delicious! I used coconut oil and it was lovely and moist.
You’re so welcome Catherine! I’m so happy you’ve enjoyed the recipe!
Love this banana bread, I baked it today, the recipe worked very well. Lots of flavors.
Thank you so much Cecilia! It makes me so happy knowing you’re enjoying my recipes! x
Might give a try to this. Sounds delicious :)
Thank you Nat, hope you like it:)
Just discovered your blog, it is amazing and I am really excited to try out your heavenly recipes. I baked this banana bread for today’s afternoon brunch and it turned out just like on the picture so I am thrilled. And the taste – love it! Since I don’t eat sugar I left out maple syrup and it is still soooo tasty and sweet enough. I also combined coconut and olive oil, and it turned out great.
Thank you for experimenting with tastes and sharing your innovative recipes with us!
Hi Selli, thank you so much for leaving this lovely comment! I’m so happy you’ve enjoyed the bread and I hope you’ll love some of the other recipes as much :)
To make it vegan, would it work to substitute the eggs for chia or Flax eggs?
Hi Anastasia, yes, try 2tbsp of ground flaxseed with 6tbsp of water. You should have fairly thick muffin consistency for banana bread. Funny enough this is my last non-vegan recipe on the blog :)
Hi thank you so much for your recipes. I tried the Fig, walnut and chocolate muffins which were yummy.
If I wanted to adapt this recipe for muffins how would I do it?
Hi Alifya, follow this recipe and use muffin tin instead. I think it’ll give you about 10 muffins depending the size. It will take less time baking so just check after 20 minutes if it’s done yet. Hope you enjoy the recipe :)
I have an aga one oven temp is 160 and the other is around 220. What’s your best advice for cooking the banana bread properly in an aga?
Hi Tendresse, I don’t have an experience baking in Aga oven but I would recommend the 160 in this case. The 220 would be too high for cakes.