When I was measuring and mixing the ingredients for Vegan Banana Bread with Almond Glaze: https://glutenfreegus.com/2013/02/18/vegan-banana-bread-with-almond-glaze/, I wondered what qualities adding cocoa would bring to the texture. Banana Splits are often one’s introduction to the combination of bananas and chocolate, but I confess I was never a fan until Bob’s Banana Cake: https://glutenfreegus.com/2013/01/30/bobs-banana-cake/. Don’t get me wrong, I’d always try banana bread with chocolate chips or banana pancakes drizzled with bittersweet chocolate syrup, but the flavor pairing was never a first choice. Cocoa is a wonderful flour substitute, creating a smooth and tender crumb often lacking in GF baked goods, and bananas contribute moisture and body; together they’re great in GF baking!
The photographs below show the Chocolate Banana Bread drizzled with Almond Glaze (had some left over.) One of our taste testers suggested we call it “Cakebread” because it walks the line. When I make it again I think I’ll use a warm vegan chocolate ganache – that’ll push it into the cake category!
Vegan Chocolate Banana Bread – 1 loaf
Oven: 350F; 1 loaf pan lined with parchment paper
2 bananas, mashed (enough to make 1 cup)
1/3 cup (2.75 oz.) coconut oil
1/4 cup sugar
1 teaspoon vanilla extract
1/2 cup (3 oz.) GF flour mix (ours or Trader Joe’s)
1/3 cup (2 oz.) sorghum flour
1/4 cup (1 oz.) good quality unsweetened cocoa powder
1/2 teaspoon each baking powder, baking soda, and xantham gum
1/4 teaspoon salt
1/2 cup soy or almond milk (room temperature)
1/2 cup (3 oz.) chopped walnuts
Optional: 1/2 teaspoon ground cinnamon or cardamom
Option #2: OK, add 1/2 cup chopped bitter sweet chocolate if you must! http://vegetarian.about.com/od/shoppingproducts/f/veganchocolate.htm
1 tablespoon coconut oil
1 tablespoon almond milk
1/4 teaspoon vanilla extract
1/2 cup confectioners sugar (more or less depending on the consistency you prefer.)
1. Preheat the oven to 350 F and line a loaf pan with parchment paper.
2. In the bowl of a stand mixer mix the sugar, coconut oil, and vanilla extract until well blended.
3. Combine the dry ingredients in small bowl and whisk to blend.
4. Add the dry ingredients and almond milk to the sugar/coconut oil mixture alternately, beginning and ending with the dry ingredients, scraping down the sides as necessary.
5. Add the mashed bananas and walnuts, mixing on low speed until blended. Scrape the sides and bottom of the bowl to insure all the batter and fruit have been evenly incorporated.
6. Pour the batter into the prepared pan and bake at 350F for 45-50 minutes or until the top is firm and the “cakebread” just begins to pull away from the sides. Let cool for 10-15 minutes before turning out of the pan. Glaze while slightly warm. Note: if you poke hole in the top with a tooth pick the glaze will more deeply permeate the bread.
Combine the coconut oil, almond milk, and vanilla extract in a small bowl. Whisk in the confectioners sugar, using less or adding more, depending on the consistency you prefer.