Sunday, March 27, 2011

Gluten-Free Banana Chocolate Bread (Vegan, Sugar-Free)










Bananas. Chocolate. Coconut flour. What am I doing?! This recipe is chock full of ingredients guaranteed to set my head pounding. Well, in part, it was an experiment. I've noticed that the more starches I use in a recipe, the worse I feel. So I replaced the original starches in this recipe with coconut flour and quinoa flour to see how that would work. But then the texture was absolutely perfect for a banana chocolate bread, so I had to add those! However, bananas and chocolate are both high in amines, something which I've been avoiding. So I screwed up the whole experiment by adding in ingredients I knew my body would have trouble with. 

And that was simply the result of a moment of weakness. I'm good at being gluten-free. I've got the peanut-free thing down. And nuts are definitely out. But sometimes I cave when it comes to amines. I'm not on an amine-free diet, only a low-amine diet. And many foods that are high in amines are also extremely healthy for you. Foods like bananas, spinach, avocado, and tomatoes. So while I recognize that eating a certain amount of these foods will cause problems, I try to get away with small amounts here and there. And occasionally, I try to get away with more.

Like when I made this banana chocolate bread. 

It tasted heavenly. 

But yes, I have a headache and I'm guessing it's going to take me a couple of days to recover from my moment days of weakness. 

The fact that I'm sitting here contemplating baking more of this bread tells you how good it was. 

But I've only got a week left of vacation, and I don't plan on spending it popping ibuprofen. So no more banana chocolate bread for me. But hopefully lots for you!












Gluten-Free Banana Chocolate Bread Print-Me


  • 2/3 cup coconut flour
  • 1/2 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1/3 cup quinoa flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. xanthan gum
  • 1/2 cup Spectrum Organic Palm Shortening (sub: butter or Earth Balance)
  • 3 Tbsp. flaxseed meal + 2/3 cup water
  • 3/4 cup unsweetened soy milk
  • 1/2 cup unsweetened apple sauce
  • 2 tsp. Vanilla Extract
  • 1 tsp. liquid stevia + 20 drops
  • 2 oz unsweetened baking chocolate
  • 1 small banana, mashed
  1. Preheat Oven to 350 Degrees. Grease bread pan.
  2. Whisk together flours, baking powder, salt, and xanthan gum. Cut in shortening with a fork. 
  3. In a small bowl, stir flaxseed meal and water. Beat in milk, apple sauce, vanilla and 1 tsp. of stevia. 
  4. Beat the wet mix into dry. Set aside.
  5. Melt the chocolate using a double boiler or microwave. Stir in 20 drops of liquid stevia. 
  6. Stir the chocolate and mashed banana into the batter.
  7. Pour batter into greased pan and bake for 45 minutes. 

This post is linked to Gluten Free Wednesdays


Cindy said...

Sorry about the headache, but thanks for posting the recipe. It looks delicious!

Is it safe for you to eat coconut? Many people who can't tolerate tree nuts have problems when consuming coconut.

Thanks again for the recipe,

Iris said...

Thanks Cindy. :) I seem to have a mild reaction when I eat coconut, which is why I generally avoid it. I wanted to see which was worse for me...coconut or starch. But clearly this was not the right recipe to test that!

Zoe said...

Oh, this looks wonderful, Iris! I want to make it - and eat it! I'll never say no to a thick piece of loaf cake. This just adds to this inner push I've been feeling for *quite* a while now about trying out quinoa flour in my baking. Widen my gluten-free baking repertoire a bit, you know. ;)

Iris said...

Zoe, I made this bread once with tapioca and potato starch, and once with quinoa and coconut flour. The difference in texture was amazing! The former came out with a texture like Japanese mochi cake, while the latter tasted, as you said, like loaf cake.

Laura said...

I had the pleasure of taste-testing this treat and I have only good things to say. The bread came out sweet and dense but not too rich or heavy. It was tough to stop reaching for another piece.

Pure2raw twins said...

Love chocolate banana bread. Sorry though it causes you headaches. I am not sure what I would do without coconut. I have been avoiding fruit lately and seem to be okay with not eating them. But the body sure is a mystery sometimes. Hope you head feels better.

The Gluten-free 'Dish' said...

I'm impressed with that texture and sugar-free! Wow! This looks so good. You must be enjoying your break. Hope the headache clears quickly.

hunterslyonesse said...

I think this is the perfect recipe to try the stevia. I still have it on the counter waiting for me to open. lol But I agree, doesn't get much better than chocolate and bananas...and coconut!

gfe--gluten free easily said...

It looks really good, Iris. So sorry you can't tolerate it. Is it expected that you will you be on a low amine diet always? I appreciate you sharing this info and, of course, the recipe.


Jessica said...

Goodness, this bread looks so good. One of my favorite food trailers here in Austin makes chocolate dipped frozen bananas. I love the combination of chocolate and bananas so will definitely give this a try! Thanks! :)

Angel7 said...

That bread looks divine! I like sweets now and then, but I like salty foods more. My husband makes up for my lack of a sweet tooth.

I have never cooked with coconut flour, but will have to find some at the store.

Ariana Anderson said...

I totally feel for you Iris! I'm on the blood type diet and bananas and coconut are no-no's for me along with some of my other favorites! I feel for ya! I'd be interested to now the other flours that you used and how much for those of us who can't have coconut flour. I'm impressed that you were able to sub them out. I can't seem to figure out how to sub out coconut flour for something else. My recipes always end up in the trash when subbing out coconut flour! I'd love to make this recipe for one of my "cheat" days when I occasionally may eat a banana and such. :) But I'm trying to stay away from coconut period, no cheats, so if you could let me know what you did to make it without coconut that would be great...I'm sure it tastes great with coconut though! :) This looks amazing! Hope you are feeling better soon. I really, really over cheated this weekend and now I'm really feeling it so I feel ya right now! :)


Iris said...

Thanks everyone!

Shirley, My ND has me on a regimen to help soothe the inflammation in my gut and heal it. We're both hoping that eventually I'll be able to eat more foods than I can now, but I think I got a little cocky and started adding things in too soon!

Iris said...

Ari, I originally used tapioca starch and potato starch instead of the coconut and quinoa, but I don't recommend it. The texture was completely different, and not at all like a loaf cake. You might try using all quinoa flour instead of the coconut and see how that works, but I haven't done it myself, so I don't know. Hope you're feeling better soon too!

Barb said...

Thanks for the advice on the grapefruit cake on Z's blog! I made your pumpkin muffins and my sister liked them. It's nice to eat a muffin and not crave 6 more! I'll make this one for her for sure.

Iris said...

Barb, I'm so glad she liked them! I hope the grapefruit cake works out.

Ricki said...

So sorry about the bad reaction! But you're right, it does sound heavenly. And I can't have bananas, either. . . hmm, I wonder if I can get away with it, just this once. . . ! ;)

Lisa@The Nourishing Homemaker said...

I do the same thing. I am allergic to eggs and eat stuff with eggs in it knowing my body is not going to be happy. Last time I gave myself a pretty bad case of hives. You're bread looks delicious!

Helena Ljunggren said...

Oh my gosh! I'm in love with them already!

Linda said...

Thanks for sharing it with us, because it looks terrific. Sorry about your headache, though. Hope you are feeling better by now.

Naina said...


Check out this post "A cure for migraine"


Iris said...

Thanks for the link, Naina! I'll check it out right now!

Anonymous said...

i'm wondering, does this sound familiar....

please look at this link- its NOT spam, but i think it is yours..

Iris said...

Anon - Yep, that's my test blog. Since I can't make changes on this blog without all my readers seeing them, I have a test blog so I can try out designs, etc. Thanks for looking out for me!

By the way, how did you find that blog?

Barb said...

Hi Iris,
I don't know what I did wrong. I made this and it was so oily that I think I'm going to have to throw it out. I had to bake it 15 minutes longer because it fell apart at 45 minutes. I did use egg instead of flax seeds and water. I have to sponge it with a paper towel-that's how oily it is. Could the egg have made such a difference?

Iris said...

Hi Barb,

I'm not sure what would make it that oily. I made it twice and it turned out great both times, but I never did it with egg. How many eggs did you use instead of the flax? If you just used one, that might have been the problem. If I were replacing the flaxseed meal and 2/3 cup of water, I would use instead 3 eggs and separate them. I would mix the yolks in with the wet mix and then beat the whites in a separate bowl and fold them in before adding the banana and chocolate. However, not having made the recipe myself with eggs, I can't say for sure that it would work right, but I'm pretty sure it would.

Iris said...

One more thought, Barb. Did you use that exact flour mix? If you switch up the flours, especially the coconut flour, it will make a huge difference in texture. Although that shouldn't make it oily, so that's probably not it...

Barb said...

I kept the flours the same. I used two eggs but I didn't separate them. I'll try it again and use the flaxseed meal. It seems to me that a cup of shortening is a lot for one loaf of bread. When I was baking with gluten that much shortening was used for two loaves of bread. I guess this is what keeps baking gluten free so interesting.

Iris said...

Oh no! Barb, I'm an idiot! That was supposed to be 1/2 a cup! I'm so sorry! I'll fix that right now!

Barb said...

Okay. I made this recipe again with the reduced fat and what a difference! Wow. So good. Here are a couple of subs that I did:3 eggs for the flaxseed mixture, 6 packets of stevia added to the wet ingredients, 1 oz. of chocolate mixed with 10 drops
of liquid stevia, and I made muffins. I baked them for 35 minutes and it made 13. Hah! A baker's dozen. I have way more powdered stevia than liquid so I decided to take a shot at it. I only had 1 0z. of chocolate left but it was fine. I did the muffins since my sister is coming this weekend and I wanted something she could take home for her freezer. She just finished your pumpkin ones that she took home last time. For dinner I am trying to convert a pancake recipe to sugar free with half stevia and half xylitol. I will have some left for her breakfast if they turn out. You really have been such a help with these recipes. I would have no idea what to use to come up with something for her. She has quit cheating on the sugar free so you have touched two lives with your blog. Thank you so much.

Iris said...

Barb, that comment just made my day! Thank you!

Barb said...

I'm taking this recipe and the pumpkin recipe to my support group tomorrow. We have a recipe collection. The pumpkin pancakes came out super. The recipe is on free cooking. Let me know if you want to know what I did to make it sugar free.

Iris said...

Barb, I would love to know! Can you leave a comment or e-mail me about your pancakes? I was thinking about making a sugar-free, vegan french toast recipe this weekend. I'll post it if it works out!

Barb said...

The recipe calls for 4 T. brown sugar. I subbed in 1T. xylitol and 3 packets of stevia. You would have to convert the eggs to flaxmeal. I used regular milk but you could use another. They turned out nice and moist even without adding applesauce. I've re-heated them in the micro on 20%power and they are still good! You can look at the original recipe on the website.

Tasty Eats At Home said...

This looks so lovely. I know how you feel about being good about gluten-free and other things...but not so good about others. I've only recently been good about sugar - I cut refined sugar out for about a month. Then I made regular frosting last night. And all of that control, feel-good-ness, balance I had being sugar-free? Gone with that darn frosting! First the binge monster (a frosting only one, but still...that lack of control is not something I am comfortable with) and then some jittery, yucky shakes, and now, lack of sleep. Learned my lesson!
Okay, on to this bread. Looks SOOO good. I think I need to bake more banana bread!


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