This Banana Chocolate Loaf is vegan and gluten-free.
I created it for Richard’s birthday, and he’s said it was one of the best he had.
It all started in my mind, how I wanted it to look, but I wasn’t sure about the ingredients I would be using.
So I just closed my eyes and started to imagine and think.
Then I checked the list that I created for gluten-free flours blends and I tried to see what would go well with the image that I had in mind for this loaf.
When it was in the oven I couldn’t stop telling Richard that I would surely fail.
And, as always, he was there to support me and to tell me “It will come out delicious, and if you did fail, so what, you’ll try again and you’ll successed”.
Love him so much, and I’m so thankful for him being my partner on this journey.
In a bowl:
2 to 3 🍌 🍌 🍌 bananas, mashed
½ cup coconut yogourt, unsweetened
I used 1 cup and it came out soft inside,
½ cup of cane sugar
Mix well with a fork
then continue to add
1 cup almond flour
¼ cup tapioca starch
1 cup white rice flour
1 tsp baking powder
Mix again well then add
1 tsp poppy seeds
And mix again.
In a different bowl:
Grate ½ cup of vegan chocolate chips or ½ of small vegan swirl chocolates/small vegan chocolate chips and just sprinkle as you can see in the video.
I used my handy grater, but if you don’t have it just use the vegan chocolate bar and grate with your regular grater.
Grease and flour your loaf pan then add one layer of the banana mixture, then sprinkle grated chocolate.
You can do 2 to 3 layers.
If you don’t want to do the layers, then pour the mixture into the loaf pan and then sprinkle as much as you want on top.
Bake at 350 for about 30 to 40 minutes.
Please let me know how it turns out for you! 💚
For more recipes from Richard’s Birthday: