I love slowly baking on the weekends, as in taking my time, leisurely measuring ingredients, and making sure everything is just right. During the week I’m cooking mostly, and it’s usually pretty rushed which comes with the busy working mom territory. So when I bake on the weekends, I like it to be relaxing. I started taking baking more seriously as a hobby when I was on maternity leave with my son. Suddenly I had to find something to keep me busy when he slept that was quiet and involved not leaving the house… baking would be perfect.
I’ve found that when I rush the baking process I make stupid mistakes like leaving out an ingredient entirely or measuring something wrong, and so I consciously move slowly and with focus. Lately when it comes to baking, I have been drawn to experimenting with grain free flours. Now I want to mention that I’m not gluten free; however, I like that grain free flours are lower in carbohydrates. While I don’t have a gluten allergy, I honestly just feel better when I limit my carbohydrate intake (as well as dairy intake).
So, not all of my baking recipes will be grain or gluten free. I love big flaky biscuits, and I don’t know that can be accomplished with grain free flour, but for now, low carb, grain free baking is my main focus.
So it’s Saturday, I’ve got some time to bake, and I’ve got 3 ripe bananas sitting on my counter, so banana bread it is. This banana bread is completely grain free and packed with dark chocolate chips (72% cacao- the more cacao the better when it comes to your dark chocolate!) and walnuts, and it is rich, moist, and decadent! You will probably only need 1/4-1/2 inch slice, but you will love it.
Whenever I make a big loaf of bread like this, I slice it into individual pieces, wrap in plastic wrap, and freeze it. That way whenever I’m in the mood, I can pull out a piece! I picture myself eating it for breakfast on a rainy Sunday morning with my coffee next to me and cooking shows on in the background. By the way, who are your favorite tv chefs to watch? Just curious 🙂
Back to the bread, this is actually a pretty simple recipe, and it will make a very big loaf of bread. I think next time I may separate it into two smaller loafs, so if you decide to do that, just be sure to adjust cooking time.
Begin by combining your dry ingredients. I always sift my flour when I bake to prevent clumping. Sift the almond and coconut flour in a large bowl, then add sugar, cinnamon, baking powder, and salt.
In a separate bowl, beat your eggs and then add the vinegar (I’ve found this to be common with grain free baking), mashed bananas, vanilla, honey, and melted butter. Whisk together until combined, and then add your wet ingredients to your dry, and stir until everything is combined. Lastly, fold in your dark chocolate chips and walnuts, leaving a little extra to sprinkle over the top. I also brush a light egg wash over the top for color, but that is optional.
The batter will seem very thick, and that’s okay. Like I said, it’s going to be a dense, rich bread. Pour the batter into a greased bread pan and put in a 300 degree oven for 60-70 minutes. Because all ovens are different, I would check at 50 minutes. You want the edges to be slightly browned and the top of the bread to be firm in all places. Also a toothpick in the center should come out clean.
Allow for the bread to fully cool in the pan before removing. Once cool, gently and quickly turn the bread upside down onto a plate or piece of parchment paper and then turn back over so the bread is right side up.
This bread is rustic and gorgeous! The texture is moist and perfect and you will not even suspect that is low carb. Happy baking! Take your time 🙂
Dark Chocolate and Walnut Banana Bread
2 cups almond flour
1 cup coconut flour
1/8 cup of sugar (you can eliminate sugar by adding an extra 1/8 cup of honey)
1 tsp cinnamon
3/4 tsp baking powder
1/2 tsp salt
1 tbsp apple cider vinegar
3 mashed bananas
1 1/2 tsp vanilla
1/8 cup honey
1/4 cup melted butter
3/4 cup chopped walnuts
3/4 cup dark chocolate chips
1. Sift flour into large bowl. Add cinnamon, salt, baking powder, and sugar. Stir to combine.
2. In a separate bowl, beat eggs. Add vinegar, mashed bananas, vanilla, honey, and butter. Whisk until combined.
3. Add wet ingredients to dry ingredients and stir to combine.
4. Fold in walnuts and dark chocolate chips.
5. Pour into greased bread pan and bake in 300 degree oven for 60-70 minutes, checking after 50 minutes. Allow to cool before taking out of pan.