Gluten-Free Double Choc Banana Bread


In 10 days time, I will be 31. After a full year of revelling in my new-found ‘thirties’, I do not feel like a ‘thirty-something’. That is fine because being thirty is anything but typical (at least in my perspective). The past three decades of my life have been nothing short of terrific. The most beautiful thing too, is that one decade of my life is chronicled here, in pixels, alphabets and pure deliciousness. 2005 seems like a long time ago. A young 21-year old me, in the midst of carving my identity, decided that the combination of writing & food made sense. On hindsight, I believe it was a calling and not a mere coincidence. This website has opened many doors for me and brought me to new heights. I believe that I still have plenty to share with all of you. I still bake, and I still cook and my new-found obsession with nutrient dense foods has given me plenty of surprising pleasures!

One such pleasure involves modifying recipes to see if I can make them slightly healthier/more nutritious. Today, while making cauliflower rice (this warrants a separate post), I had an intense craving for chocolate. My usual reaction would be to arrange for an appointment with my all-time favourite chocolate cake – the PS. Cafe Blackout Chocolate Cake. Just at that moment, my mum called out to me from the living room, “the bananas you bought are turning black, please finish them soon!”.

That’s it! For the longest time, I’ve wanted to make Deb Perelman’s (of Smitten Kitchen, one of my favourite food blogs) Double Chocolate Banana Bread. The combination of chocolate and banana is perfection. It’s like how one should always always have cinnamon in apple pies. It’s one of those magical unions that never disappoint. What’s amazing is that on top of cocoa powder, Deb adds chocolate chips/chunks. This where my unopened 60% bittersweet Ghirardelli chocolate chips will weave its web of seduction.

I love a good challenge so I decided to make this bread gluten-free for the heck of it. Before you baulk, let me have you know that I adore my gluten. I’m not on the verge of giving it up. It just so happened that I had plenty of Bob’s Red Mill stone ground whole grainbrown rice flour and sorghum flour.



So instead of all-purpose flour, I used 1/2 cup stone ground brown rice flour & 1/2 cup sorghum flour. I also shook things up by adding 1/2 cup chopped pecans. Since gluten-free baking requires a binding agent, I added 1/2 tsp xanthan gum.

Silly me forgot to add the brown sugar to the wet-mix before dumping in the dry ingredients! So I took that as a sign that I should make this an even healthier banana bread by using maple syrup. I used 1/3 cup maple syrup.


The bananas I used were the super small baby ones from the market. I like them better than the large Cavendish ones as they are sweeter. Since I am a huge believer of getting handsy with my food, I mashed the bananas with my bare hands (washed of course!). Yes it is much more flavourful that way 😉

Of course I’m kidding!

The end result – delicious gluten-free double chocolate banana bread that’s a little good for you. The texture was not as dry as I would have preferred but that could be due to the bananas. Taste-wise, it was delicious. My sister is already onto her second slice!

Gluten-free baking is unknown territory to me. I am a little frightened by it because it just seems so ‘temperamental’. But I am determined to get over that fear and see where it takes me!

Posted on 19th Jul 2015 in Uncategorized


There Are No Comments

Be the first to comment!

Post A Comment

Use the email address you registered with Flickr here to see your Flickr Buddy Icon with your comment.

Top food blogs
Follow cherylovescake on Twitter




miss bake-a-lot's items Go to miss bake-a-lot's photostream