Cinnamon + Cacao Banana Bread (gf + df)
If you haven’t noticed this yet, banana bread is one of my absolute favorite things to bake. I love having it around the house to enjoy for breakfast, a midday snack, or dessert. This recipe came out slightly sweet and SUPER fluffy. I’ve mentioned this on the blog before, but the thing I don’t like about a lot of gluten free baked goods is that many of them are really dense and don’t rise very much. Through my experiences with baking GF, I’ve realized this doesn’t have to be the case – all it takes is the right recipe combinations and ingredients.
The Secret GF
1 cup almond flour
1 cup GF all-purpose flour mix
½ cup oat flour
2 ½ tsp baking powder
½ tsp baking soda
1 tsp salt
1 tsp cinnamon
¼ cup coconut oil, melted
½ cup agave
⅔ cup almond milk
2 ripe bananas, mashed
¼ cup cacao nibs
Preheat the oven to 350⁰F. Line a loaf pan with parchment paper.
In a mixing bowl, combine the flours, baking powder, baking soda, salt and cinnamon.
In a separate mixing bowl, whisk together the eggs, coconut oil, agave, almond milk, and mashed bananas.
Add the dry mixture to the wet mixture by sifting the dry mixture into the wet mixture through a fine mesh strainer or flour sifter (this gets rids of clumps and makes the bread fluffier!). Mix until combined.
Fold in the cacao nibs.
Pour the batter into the parchment-lined loaf pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean.
Once done, let cool for about 15 minutes in the pan. Then lift the bread out of the pan using the corners of the parchment paper and finish cooling on a wire rack. Enjoy!