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I crave banana bread most days, but as a celiac it’s not the easiest to find. Lucky for me, the supermarket in an upscale area of Oaxaca carries gluten-free flour. This gluten free banana bread recipe uses four ingredients from Mexico: 70% organic chocolate with cinnamon from Oaxaca, local coconut oil instead of butter, bananas, and Mexican natural vanilla extract. I also included yoghurt to keep the banana bread moist.
Healthy Gluten Free Banana Bread
The finished product!
Ingredients
Local ingredients. Not pictured: Mexican vanilla, and organic coconut oil.
Instructions
- Preheat oven to 350 degrees and spray a bread pan with non-stick spray or line it with a thin layer of vegetable oil.
- In a medium-sized bowl, mix together the flour, salt, and baking soda.
- In a larger bowl, mash the bananas and then add the Greek yogurt, egg, brown sugar, vanilla, and coconut oil until well-blended.
- Mix the dry ingredients into the larger bowl of wet ingredients until combined.
- Slowly add the chocolate chunks and fold them into the batter.
- Pour the batter into the bread pan.
- Bake for about 50-60 minutes or until a toothpick comes out clean. (In Oaxaca this took a full 60 minutes, but depending on your oven and altitude, YMMV).
Be sure to chop up the chocolate into small enough pieces that it doesn’t all sink to the bottom
I’ll be posting other recipes from my time in Mexico, including Brazilian pao de queijo, which I can’t wait to make because I can’t stop thinking about it after two weeks in Brazil.
For my recipes, the full list is here.
Buen provecho!
-Jodi
The post Recipe of the Month: Gluten Free Banana Bread with Chocolate from Oaxaca appeared first on Legal Nomads.
Source: legalnomads.com