Sunday, March 27, 2011
O GF Cocoa Banana Bread topped with Banana ice cream
After a long, dark, and freezing cold first week of spring, a warming comfort food was definitely necessary to pull through this winter season that just does not want to let up here in the Midwest. I had some very ripe organic bananas just asking to be used so I decided to make my delicious banana bread recipe with a chocolaty twist. The smell it creates while baking will make your mouth water even before the first bite!
Tip: if you ever have ripe bananas and you don't have time to bake them, don't let them go to waste, just freeze them. I will tell you how to make the most healthy and delicious ice cream from them!
Pre-heat oven to 375 degrees
Organic & Gluten-Free (O GF)
- 3 / 4 very ripe bananas
- 2 cups brown rice flour
- 1 cup ground flax seed
- 1/2 cup unsweetened & alkaline free cocoa powder ( I use Chatfield's)
- 1 cup unsweetened almond milk
- 1 cup coconut sugar
- 1/2 cup unsalted butter
- 2 eggs
- 1 teaspoon pure vanilla (without corn-syrup, read the label)
- 1 teaspoon kosher or sea salt
- 1 teaspoon baking soda
In a mixing bowl mash ripe bananas, add beaten eggs, agave nectar, almond milk, melted butter, and vanilla and mix together.
In a separate mixing bowl add all dry ingredients and mix together, then add to liquid ingredients and mix until well incorporated.
Pour in a buttered 9 x 9 baking pan and bake for 60 minutes.
Banana Ice Cream Topping
- Use 2 or 3 frozen and peeled bananas
- In a food processor or blender add frozen bananas and a 1/2 cup coconut or almond milk.
- Blend for about 5 minutes or until very smooth.
- Top over any dessert or eat as is
- It is that easy and delicious!