¾ cup (100 g) quinoa flour
½ cup (80 g) white rice flour
½ cup (80 g) tapioca starch
2 eggs
2 ripe bananas, mashed
2/3 cup (150 g) blond cane sugar
2 tbsp almond butter
1/3 cup (80 ml) olive oil or canola oil
1/2 teaspoon sea salt
¾ cup (80 g) hazelnut, toasted
3 tbsp pumpkin seeds, toasted
¾ cup (75 g) milk chocolate, roughly chopped
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon pure vanilla extract
1. Preheat the oven to 350°F (180°C)
2. Grease and flour an 8 1/2-by-4 1/2-inch loaf pan.
3. In a bowl (or using stand mixer equipped with a paddle), lightly beat the sugar with eggs.
4. Add the oil and almond butter, and then vanilla extract.
5. Add mashed bananas, mix until smooth.
6. In a separate bowl, combine quinoa flour, white rice flour, tapioca starch, baking soda, and baking powder.
7. Fold in the egg mixture. Stir until combined.
8. Add nuts and chocolate and stir until the ingredients are just combined.
9. Place the butter into the loaf pan. Bake 50-60 minutes or until a skewer inserted in the middle comes out clean. Let cool before unmolding.
Original entry: http://forthebodyandsoul.blogspot.com/2008/10/nut-chocolate-banana-bread.html
Copyright © 2008 For the Body and Soul. All rights reserved.
