This is a fun twist on an old favorite. I have been making this recipe for years and it always turns out perfectly. In fact, I’m pretty sure this was the first recipe I came up with “all by myself”. :)
To make it gluten-free, I just subbed out a few different flours where I usually used all-purpose flour. Feel free to re-glutenize it by subbing the 2 cups of AP flour back in, and leave out the xanthan gum.
Chocolate Avocado Banana Bread
- 2 ripe bananas (medium sized)
- 1 ripe avocado (medium sized)
- 1 cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 cup olive oil
- 1 tsp lemon juice
- 1 tsp salt
- 1 tbsp flaxseed meal mixed with 2 tbsp water… microwaved 3 times in 15 second intervals until gooey
- 1 cup buckwheat flour
- 1/2 cup brown rice flour
- 1/2 cup almond flour
- 1 tsp xanthan gum
- 1/4 cup cocoa powder
Preheat oven to 350 degrees and grease and flour a loaf pan or use a silicon loaf pan.
Mash together bananas and avocado until smooth. (I used a mixer set on high for this step). Add in sugar, baking soda, baking powder, olive oil, lemon juice, salt and prepared flaxseed meal. Mix well.
In separate bowl, mix together buckwheat flour, brown rice flour, almond flour, xanthan gum and cocoa powder. Gradually add to other ingredients and mix well. The batter will be thick and sticky.
Spread into prepared loaf pan and bake in preheated oven for about 40-50 minutes. A knife inserted in the middle will come out clean when its done. *Take note that this bread will be dense and moist, rather than light and airy.
Serve with Earth Balance margarine slathered on top for an extra indulgent treat.