Gluten Free Chocolate Banana Bread

At the end of last year I started a little experiment – actually good gluten free cooking! Now, I know there are lots of blogs and hints and tips all over the Internet but, I don’t have the time, inclination or wallet to buy half the stuff recommended on many websites.
I can’t afford hundreds of grams of medjool dates, can’t source the ingredients with 18 letters and no vowels, and certainly can’t be bothered to go out to the shops every time I want to bake something both my flatmates and I can enjoy together!

What I should state is that my flatmate is actually, medically, gluten intolerant. She isn’t coeliac, which would unearth a whole heap of problems living in a house share, but wheat and gluten causes her a certain number of ailments. It even said on her doctors notes that ‘her flatmate said she looked pregnant’… that was me.

So, on a quest to cook awesome cakes the three of us could enjoy together, I threw all my many years of baking knowledge into this cake. It was the first experiment and heck did it work. I’ve never made up my own recipe before but after baking hundreds of cakes, biscuits and desserts I figured I could knock something up. I should add here, most Baking Powder and Bicarbonate of Soda is gluten free, just make sure you check.

This was a corker, gooey, sweet, and it didn’t have that typical gluten free ‘crumble’ to it. This isn’t meant to be a ‘health’ cake by any means – who said gluten free meant healthy anyway; just one of those strange connotations that’s attached itself to the term over the last few years. Would I bake this over normal Chocolate Banana Bread? Probably not. But when I’m feeling super nice and have some old ripe bananas I’ll certainly make the effort because it's bloody brilliant!

Chocolate Banana Bread
125g unsalted butter, melted
1tsp baking powder (gluten free)
1/2 tsp. bicarbonate of soda (gluten free)
125g cocoa powder
3 eggs
150g sugar
100ml milk (I used almond)
100g coconut flour
100g brown rice flour
1 large very ripe banana, mashed
Loads of chocolate chunks/chips or nuts

1. Grease and line a 1lb loaf tin and preheat the oven to 180oC
2. Mash the banana, melt the butter over a low heat then combine with the eggs, sugar and milk
3. Add in the dry ingredients and mix until combined
4. Add in and chocolate, nuts and fun
5. Pour into the prepared loaf tin and bake for 45 minutes to an hour – keep an eye on it until it’s firm and lovely
6. I served mine with a vanilla frosting but please feel free to serve naked or smothered in anything delicious


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