Description
This healthy chocolate banana bread is made with cassava flour and lightly sweetened with maple syrup. It's super moist and tender, plus gluten free, nut free and paleo friendly!
Ingredients
Scale
- 1 1/2 cups mashed banana (360g)
- 3 large eggs
- 1/2 cup yogurt (I used coconut yogurt)
- 2 Tbsp maple syrup (optional for added flavor)
- 2 tsp vanilla extract
- 2/3 cup cassava flour (90g)
- 1/3 cup tapioca starch (40g)
- 1/3 cup Dutch processed cocoa powder (33g)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp instant coffee (optional to enhance the chocolate flavor)
Instructions
- Preheat your oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.
- In a large mixing bowl, combine the wet bread ingredients. This includes the mashed banana, eggs, yogurt, maple syrup and vanilla.
- Whisk in the dry ingredients. This includes the cassava flour, tapioca starch, cocoa powder, baking powder, baking soda, salt and instant coffee.
- Pour the batter into your lined loaf pan.
- Place the loaf in the oven and bake at 350 degrees for 45-50 minutes or until the loaf is cooked through.
- After baking, remove the bread from the oven and let it cool in the loaf pan for 5-10 minutes. Then transfer it to a wire cooling rack.
- Cool to room temperature before slicing.
Notes
For best results, measure ingredients by weight (when given). I like to use a small kitchen scale to do this. It's affordable and more accurate than measuring by volume.