This bread is a goodie as it is healthy enough to be put in the breakfast category while tasting equally delicious enough to be out into the afternoon treat or tea cake category. Inspired by the lovely Molly Wizenberg in her Homemade Life book (and Orangette blog and Spilled Milk podcast), I wanted not only a gluten free version, but a Paleo grain-free, dairy-free, refined sugar-free version. “What’s left”? is a common question yet what I’ve discovered to be left is a paradigm shifting baking process, allowing even more of the delicious flavors to shine through to our taste buds, which is a very good thing!
Any nut flour will work but the first time through I only had hazelnut flour on hand and it worked a gem. The only trick to this bread is cooking it just right as it is a moist dough and hard to tell when it is finished. 50 minutes in a 350 degree F (180 degree F) oven worked great, then letting it rest in the pan, out of the oven, for at least 10 minutes ensures just the right amount of residual cooking, if needed.
FOR THE BREAD:
2 bananas, mashed
1/4 c. Coconut sugar
1 tsp vanilla
1/3 cup coconut oil, melted
1 T chia seeds
110 g nut flour (almond or hazelnut work great)
60g tapioca starch
50 g arrowroot powder
2 T coconut flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
1/3 cup crystallised ginger, finely chopped
100 g high quality dark chocolate, in 1/2cm chunks
Preheat oven to 350 degree F (180 degrees C) and line standard loaf pan with baking paper.
Place mashed bananas, sugar, eggs, vanilla, coconut oil, and chia seeds in large bowl, giving a good mix and let for at least 5 minutes while you put together dry ingreds. Place nut flour, tapioca, arrowroot, coconut flour, soda, baking powder, and salt in medium bowl and give a good mix. Fold into wet ingreds, giving a good mix so there are no lumps. Fols in ginger and dark choco chunks. Scoop batter into loaf pan and smooth out. Top with some bonus chopped crystallised ginger and dark choco for the top. Bake for 50 minutes or until knife inserted into middle comes out clean. Remove from oven and let sit in pan for at least 10 minutes. Enjoy hot or let cool and enjoy later for coffee/tea break.