Gluten-Free Dark Chocolate Banana Bread with Beetroot Coconut Cream Glaze
Gluten-free baking! Gluten-free Dark Chocolate Banana Bread! This recipe is delicious my friends.
I’m not much of a baker, I think, and the truth is that I love to cook savoury dishes the most. But, I do like desserts, and I love making them. I admire the professional bakers and their gift of creating marvelous tasting and looking desserts.
Baking with restrictions, ah…now that is a real challenge! It isn’t easy to try upping the game of plant-based desserts to the level that the general population expects with dairy, eggs, and sugary sweets.
Try making a dessert to be a dessert but healthy. Well, that is the way to go. Bring it on!!
Who said that I like a good challenge? I did! My dear friends, baking gluten-free was a challenge for me, but I wanted to create this banana bread with the cleanest ingredients at hand, little unrefined sugar, oil free as well. Should I go on?
This banana bread is not my first attempt baking gluten-free. I usually bake with quality non-GMO organic sprouted wheat flour. My family doesn’t have a gluten intolerance, but our digestive health is better off in the absence of gluten.
Did you know that gluten causes inflammation in our bodies? If you want to read more on the effects of gluten on our bodies, click here. There are lots of other good articles on this subject.
Ok, you’re here to get this yummy recipe.
You should know that I’ve had three attempts of playing around with flours, and ingredients, and of course the last effort was successful.
I initially combined oat flour with tapioca flour, intending to make this recipe a nut-fee one as well, but for now, I wasn’t able to make that happen. I do have another banana loaf recipe that I’m working on, my friends with nut allergies.
So, I ended up pairing three different flours to achieve a nice texture, and not a gummy one. Gluten-free baking can end up gummy for many reasons. But, the addition of almond flour did the trick in this case.
The good thing is that the first attempts were still reasonable, loaf looking good, all risen, great flavours, but gummy. Don’t think that I got a chance to throw them away! Nah! The loaves were tasty nevertheless, so my son ended up enjoying them quite a bit. :) And my dear friends, my boy can eat at this stage let me tell you.
All unsuccessful attempts aside, I’m thrilled for being able to create this tasty gluten-free dark chocolate banana bread for you. I can’t stop talking or writing about how good it tastes.
To make it even more special, I created the beautiful pink beetroot coconut cream glaze. My instinct was to go with a different type of glaze, and so I did — lovely addition in my opinion. I know you’ll love it as well! The banana bread goodness with the beetroot glaze soaking in. Pure delight low on sugar! :)
If you haven’t baked with gluten-free flours before, follow the instructions in my recipe to the dot, and ask me questions if you have any.
This recipe is so easy to make. Super easy! It’ll turn out amazing, you’ll see.
Your tummy will also be happy with you choosing to create a healthy gluten-free dessert. And, if you’re not allergic to nuts you can add a handful of chopped pecans, or walnuts in there. Totally up to you. :)
Happy gluten-free baking, my friends!
Tag me on Instagram, if you make this lovely loaf. I would love to see your attempt.
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