As I continue to learn and grow in the food blogging world, I have come to realize a few habits I have when developing a recipe. If I don’t find a recipe true to my heart, I do not put it on my blog. I can’t even count how many recipes I have discarded. I want to share only my best recipes with all of you.
I trial each recipe at least twice to ensure they are accurate when I post them. Every recipe on my blog is something I would eat and something I have loved so much that I wanted to share it. Anyway, after one bite of this banana bread, I knew it was destined for my blog! So here you have it ladies and gentleman: Cacao Banana Bread.
This was my first loaf in my silicone bread mold. I loved it! It is so easy to use and so easy to clean. Just make sure to put it on a hard cookie sheet or you may not be able to put it into the oven with out spilling it.. yes I made this error first round and let me say it wasn’t too fun cleaning wet batter out of the bottom of my oven.
So you may be wondering what is “cacao”. No it is not a spelling error. Cacao nibs are part of a cacao bean that have been roasted, detached from their husks, and smashed into smaller pieces. Cacao nibs have a chocolatey taste, but lack the sweetness of dark chocolate.
There are so many amazing health benefits of cacao nibs too. Cacao nibs are an antioxidant and contain a ton of fibre and magnesium. So go ahead and throw a bunch in your banana bread!
So I will let you get to your baking now, here is the recipe for this gluten free and vegan cacao banana bread. Enjoy!
- ⅓ cup melted coconut oil
- ½ cup maple syrup
- Chia egg (2 tbsp chia seeds + 5 tbsp water)*
- 1 cup mashed bananas (about 2½ medium or 2 large bananas)
- ¼ cup unsweetened almond milk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1¾ cups oat flour or buckwheat (or other gluten free flour of choice)
- ½ cup mix-ins like chopped pecans
- ¼ cup raw cacoa nibs
- Preheat oven to 350 and line a loaf pan with parchment paper or spray with nonstick spray (unless using a silicone pan).
- Mash banana in a large bowl. Melt coconut oil. Add coconut oil, maple syrup, chia egg, almond milk, vanilla extract to the banana bowl and stir.
- Add the remaining ingredients to the bowl. Combine until well mixed.
- Bake for 1 hour (to 1 hour 15 minutes). When finished, it should feel firm and be cracking & golden brown on top.
- Ensure bread has cooled before removing from loaf pan.
- *ensure you let the chia seeds sit in the water for about 5 minutes before adding it to the main mixture. This allows time for egg to activate.