Super moist and a little gooey, this chocolate coconut banana bread is so easy to make.
As I continue on my new journey experimenting with gluten free bread recipes, I’ve been playing around a bit with breads that don’t require yeast. I threw these ingredients together because I had them and thought it would be fun to see what would happen. I found millet flour in my pantry. Don’t know why or when I bought it. I read that millet flour makes cakes taste gritty so I paired it with the moist and yummy almond meal flour. I added the cocoa powder as an afterthought because chocolate makes most things taste better and complements the banana and coconut.
“Can’t go wrong,” I thought and, lucky for us, it was pretty awesome. It made for a great dessert after dinner last night. While it was still warm, I served it up with a couple of scoops of organic vanilla frozen yogurt and a blueberry/raspberry compote that I made a few days earlier. Super delicious! Also had it for breakfast this morning. Am adding this experiment to my recipe collection.
Hope you like it too.
1 cup almond meal flour
1 cup millet flour
⅓ cup shredded unsweetened coconut
⅓ cup organic cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 eggs, beaten
1 T vanilla
3 ripe bananas mashed
½ cup pure maple syrup
- Preheat oven to 350F.
- Spray medium sized bread pan.
- Combine dry ingredients in a large bowl.
- Combine wet ingredients in a separate bowl.
- Add wet to dry and blend completely.
- Pour batter into bread pan.
- Bake for 40 minutes. Check with a toothpick after 30 minutes. Done when toothpick comes out clean.
- Cool for 10-15 minutes before removing from pan.