This Gluten-Free Chocolate Banana Loaf Recipe Will Change the Way You Bake
If you've never heard of chickpea flour, it's time to get on board. A staple in Middle Eastern and Asian cuisine, the gluten-free powder, made of finely ground garbanzo beans, is the latest ingredient chefs are incorporating into their baking routine. Dolly and Oatmeal blogger Lindsey S. Love even goes so far as to dedicate an entire book to it. In Chickpea Flour Does It All, which hits shelves April 7 ($12, amazon.com), the gluten- and dairy-free chef demonstrates how it can be used in soup, salad dressing, and mouthwatering desserts. So you can see so yourself, she shared with us the recipe below.
Chocolate Banana Loaf
Makes 1 loaf
3/4 cup chickpea flour ($3; bobsredmill.com)
1/2 cup almond flour ($15; kingarthurflour.com
1/2 cup oat flour ($3; jet.com)
1/4 cup cacao powder ($4; surlatable.com)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
2 large eggs
1/2 cup coconut sugar ($4; jet.com)
1 1/2 cup banana purée (from 3 to 4 very ripe bananas)
1/2 cup sunflower oil
1 tsp pure vanilla extract
1/2 cup chopped bittersweet chocolate (60 to 70 percent cacao)
1. Preheat the oven to 350˚F. Grease a 9x5-inch loaf pan and line with parchment paper, letting the paper hang over the sides.
2. In a large mixing bowl, whisk together the flours, cacao powder, baking powder, baking soda, and salt; set aside. In another large bowl, whisk together the eggs and sugar until combined; add the banana purée, oil, and vanilla; whisk until mixed. Use a spatula to mix the dry ingredients into the wet a little at a time until completely incorporated. Fold the chopped chocolate, reserving a handful for topping the loaf.
3. Transfer the batter to the prepared loaf pan; use a spatula to smooth out the surface, sprinkle with remaining chopped chocolate.
4. Bake in the center of the oven for 45-50 minutes, until a cake tester comes out clean and the loaf is lightly browned and pulling away from the pan. Transfer the pan to a rack; allow the loaf to cool for 20 minutes.
5. Use parchment overhang to remove the loaf from the pan, let the loaf cool completely before slicing. The loaf can be stored in an airtight container at room temperature for 3 to 4 days.