Banana Coconut & Chocolate Bread

Easy to bake Gluten, Dairy, Nut, & Refined Sugar Free (with Egg Free Option) moist and tender bread that is so scrumptious yet so healthy. Loved by all – children, adults, those who can’t have gluten and those who can. You’ll never miss the gluten! 😋

Prep time: 15 – 20 minutes                                                                                       

Cook time: 60 – 65 minutes

Total time: 75 – 85 minutes

INGREDIENTS:

• 2 cups Metta GF flour*
• 2 over-ripe bananas, mashed
• 1/2 cup of any oil (I used extra virgin olive oil)
• 3/4 cup coconut sugar (or sub any sugar)
• 1/3 cup maple syrup
• 3/4 cup coconut milk (canned)
• 2 eggs, lightly beaten (or any vegan egg substitute and add 1 Tbsp Apple Cider Vinegar) *
• 1/3 cup vegan melted chocolate (sub chocolate chips)
• 2 tsp ground cinnamon
• 3 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt

*Note: Results may vary with the egg substitute and ACV.

DIRECTIONS:

1. Preheat oven to 350 F and lightly grease parchment paper then sprinkle some Metta flour over the greased paper and place it inside the loaf pan ensuring that the lined paper extends above the edges of the loaf pan for easy pick up once baked.
2. Melt the vegan chocolate in a pot at slow heat on the stove. Once melted leave aside.
3. Mix Metta flour, cinnamon, baking powder, baking soda, and salt. Add sugar. Stir to combine. Make a well. Add banana, coconut milk, syrup, oil, and eggs (egg substitute and ACV). Mix to combine. Spoon into prepared pan.
4. Top with melted chocolate. Using a butter knife, drag melted chocolate through the top of the batter to create a marbled effect (or sprinkle chocolate chips all over the top of the batter).
5.  Bake for 45 minutes first at 350 F. Then after 45 minutes lower the temperature to 325 F and bake for another 15 – 20 minutes on the bottom rack until a skewer inserted into the center loaf comes out clean.
6. It is recommended to check the last few minutes of baking to ensure that the top of the bread is not over-browning. If it is, cover the top with a sheet of foil paper.
7. Let it stand in pan for 15-20 minutes. Pick up the parchment paper from the sides and place it onto a wire rack, top-side up. Cool completely, cut into slices and then enjoy 😋

Note: This recipe was adopted then modified from https://www.taste.com.au/recipes/banana-coconut-nutella-bread/15qniej4

Have you used Metta gluten-free flour for this recipe or any other recipe?

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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com