Glutenfree Chocolate & Pecan Nut Bananabread
I’ve recently learned that bananas are great to consumer during the winter season because they not only enhance your mood but also boost your energy levels...and what better way to consume bananas than in yummy banana bread. Besides, another bright side of banana bread is that you never have to let your overly ripe and old bananas go to waste but can rather turn them into a delicious sweet, yet healthy snack. Whenever I can avoid gluten, I will so here is a gluten-free option:
Ingredients
120g whole wheat oat flower
60g buckwheat flower
2 eggs
30g coconut oil liquid
30g maple syrup - 1 tsp backpulver
A little bit of Salt (1/2 teaspoon)
120g dark chocolate chopped
60g pecan nuts chopped
1 teaspoon of cinnamon
Instructions
1. Prepare Oven: Preheat oven at 180°C.
2. Prepare wet ingredients: Start by taking off the skin of the bananas and placing them in a large bowl. Smash the bananas until completely soft. Add the eggs, coconut oil, maple syrup, cinnamon, salt. Mix well.
3. Add dry ingredients: Add baking soda, buckwheat flower and oat flower and mix it together. Add pecan nuts and chocolate and mix again.
3. Prepare to bake: Scrape all of the dough into a rectangular cake tin and place it in the oven for 45-55 minutes.
4. Finish and plate: Let it cool before taking it out of the cake tin and placing it on a cake platter. Cut it up into 2 or 3cm large pieces and serve it as is or with nut butter of your choice. I like to toast my piece slightly to give it some additional crisp.
Enjoy this guilty-free and yummy snack. 🍫🍌🍞
