Double chocolate buckwheat banana bread (gluten and dairy free!)

Double chocolate buckwheat banana bread (gluten and dairy free!)

This recipe was a happy accident of sorts. A couple of weeks ago it felt like my colleagues could use a pick-me-up after a particularly long and cold week and I wanted it to be a treat that everyone could eat, that I could make with the ingredients I have on hand. If I’m baking for everyone I work with, I need to be mindful of nut and dairy allergies and gluten intolerance which, to be honest, I’m not always able to cater for. I’d been working with buckwheat flour that week, making David Lebovitz’s buckwheat chocolate chip cookies and wondered if I might be able to make a loaf of banana bread using some wilting bananas (don’t we all have those languishing on our countertops?) and hey, while I was at it, I could try to make it dairy free as well (eggs are ok in baked goods for my dairy allergic colleague). I’ve baked with gluten-free flour before and I just don’t get the same result, so wondered about using buckwheat flour which is naturally gluten free. I’ve been buying my buckwheat flour at my local bulk foods store but for this version, I used Bob’s Red Mill, which is dubbed whole grain and is slightly darker than the bulk version – hence the almost black tones in the end product.

Ingredients

  • 140 g (1 cup) buckwheat flour (I used Bob's Red Mill)
  • g (1 cup) buckwheat flour (I used Bob's Red Mill)
  • 1 teaspoon baking powder
  • teaspoon baking powder
  • 1 teaspoon baking soda
  • teaspoon baking soda
  • 25 g (1/4 cup) cocoa powder
  • g (1/4 cup) cocoa powder
  • 1/4 teaspoon salt
  • teaspoon salt
  • 2 large eggs
  • large eggs
  • 3 tablespoons vegetable oil
  • tablespoons vegetable oil
  • 2 teaspoons pure vanilla extract
  • teaspoons pure vanilla extract
  • 1 x 113 g (approx 1/3 cup) apple sauce
  • x 113 g (approx 1/3 cup) apple sauce
  • 3 ripe bananas, mashed
  • ripe bananas, mashed
  • 150 g (3/4 cup) chocolate chips plus approximately 1 tablespoon for sprinkling on top of the loaf
  • g (3/4 cup) chocolate chips plus approximately 1 tablespoon for sprinkling on top of the loaf
Read the whole recipe on Eat, live, travel, write