Gluten-Free Buckwheat Cacao Banana Bread Loaf
A rich, moist, decadent gluten-free banana bread made with buckwheat flour, almond flour and raw cacao powder. This beautiful loaf is created with wholesome ingredients, and sweetened by unrefined coconut sugar, making it a scrumptious treat that is deliciously healthy any time of the day!
This bread is GOOD. I find myself to be a big fan of buckwheat and chocolate together in any form. Every single time I include those two ingredients together, I am always over-the-moon happy with the results. I simply could not wait to share this one with you guys. . .
I found this spin on banana bread to be perfectly moist, hearty and filling, and with the perfect touch of chocolate-y cacao flavor to make it taste like a super indulgent dessert, but with no guilt necessary! The blend of buckwheat and almond flours in this loaf lend it a bit of protein power, too!
Throw in the fact that it slices, hold together, and stores like a dream, and I have no doubt you'll be making this bread time and time again. I know we will!
- 1 cup buckwheat flour
- 1/2 cup almond flour
- 1/4 cup tapioca flour
- 1/4 cup cacao (or cocoa) powder
- 3/4 cup coconut sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp sea salt
- 2 large bananas, mashed
- 1/2 cup butter, softened
- 5 tbs milk of choice (I use almond)
- 1 tsp vanilla extract
- 1 egg beaten
- 1/2 tsp apple cider vinegar, or lemon juice