Coeliac Friendly: Double Chocolate Banana Bread

This is a beautiful and delicious as well as nutritious cake, perfect for a Sunday afternoon delight.. 

Serves 10 | Prep Time 15 mins | Bake Time 50 mins

Ingredients

• 3 Bananas (about 300g peeled weight) and mashed
• 3 Tsp lemon Juice
• 150g Unsalted butter, melted and cooled
• 5g Canderel 
• 2 eggs, at room temperature
• 1 tsp vanilla bean paste
• 225g GF flour
• 50g Almond flour
• 30g Cacao Powder
• 1.5 Tsp GF baking flour
• A pinch of salt
• .75 Tsp of GF bicarbonate of soda
• .25 Tsp Xanthum gum
• .25 Tsp salt
• .5 Tsp Cinnamon
• .5 Tsp Ground Nutmeg
• 175g of 80Noir Ultra beads (I use the 1kg bag of beads)

Instructions

1. Set the oven temperature to 180 degrees and line a 900g loaf tin with baking paper (I like using the loaf baking papers for ease)
2. Mis the bananas and lemon juice (to prevent oxidation and browning) and set aside until needed.
3. In a bowl, whisk together the meter butter and the sugar until pale and fluffy. A balloon whisk will work for this. 
4. Add the mashed bananas, eggs and vanilla paste and whisk until well combined. 
5. Sift in the flour, almond flour, baking powder, bicarbonate of soda, anthem gum, salt, cinnamon and nutmeg and mix well until you get a smooth batter with no flour lumps
6. Reserve some of the chocolate beads for sprinkling , then mix the remainder in the Batter till evenly mixed through. 
7. Transfer to the loaf tin, smooth out the top and sprinkle with the rest on the top and bake for 50 mins or until the skewer comes out clean.  with a few stray crumbs.
8. Allow to cool in the tin for around 10-15 mins, then transfer to a wire rack to cool completely (although its utterly delicious when the chocolate is oozy and melted). 
9. Share and share alike and enjoy