An easy to make, gluten-free and tasteful banana bread filled with chocolate, raisins and pecan nuts!
Prep Time30 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr15 minutesmins
Course: Breakfast, Tea Time
Cuisine: Gluten-free
Servings: 12portions
Ingredients
Wet ingredients
4bananasvery ripe, in large chunks
8dried datesfinely chopped
75mlvegetable oilsunflower or rapeseed
4eggslarge
Dry ingredients
100gground almondswith or without skins
100gbuckwheat flour
2tspbaking sodaalso called bicarbonate of soda
1tspground cinnamon
Filling
50gdesiccated coconut
50gdark chocolatein small chunks
50graisins
50gpecan nutschopped
Tools
30 cm loaf tinlined with baking parchment
stick blender and whisk
Instructions
Pre-heat your oven to 175˚C/350˚F/gas 4. Line your loaf tin with baking parchment.
Put the ingredients for the filling in a small bowl and set aside.
Measure the dry ingredients in a separate bowl and set aside as well.
In a large bowl, combine the banana chunks, the chopped dates and the vegetable oil. Use a stick blender to mix these ingredients to a smooth paste.
Change to a whisk and add the eggs one by one, whisking the mixture between adding the eggs. After adding the last egg, continue whisking for a minute. This will add air to your banana bread.
Using the whisk on low speed mix in the dry ingredients until just combined.
Using a spatula fold in the ingredients for the filling until just combined.
Carefully spoon the cake mixture into the prepared loaf tin. Bake in a pre-heated oven for 45 minutes. Extend the baking time when a skewer inserted to the middle of the cake does not come out clean.
When done, leave to cool in the tin for about 10 minutes, then transfer your banana bread to a wire rack and let it cool down. Enjoy!
Notes
Due to the use of ground almonds and buckwheat flour, this banana bread is gluten-free
The only added sugar in this banana bread is in the chocolate you use. You can either leave out the chocolate or choose an alternative without added sugar to make your banana bread completely free from refined sugar.
Use very ripe or overripe bananas! Fresh ones will not work!
Do you have some overripe bananas left but don't want to use them right away? Put them in a freezer bag, seal and store in the freezer up to a few months.
Vary the ingredients used for the filling by using other nuts (e.g. walnuts) or other dried fruits (raisins or apricots for instance).
Be careful when using fresh fruits because of the moisture they will add to the bread. Your banana bread might be a bit soggy.
A handy dandy tip: I use clothes pegs to keep the parchment in place while putting the cake mixture in the tin.Store your banana bread in an airtight container in the fridge for 3-4 days. Leftovers can be frozen as well!