I have been experimenting with alternative flours and I came across a banana bread recipe created by Elizabeth Stein founder of Purely Elizabeth. I have adapted the recipe slightly and below is my version of Banana Bread with Walnuts and Dark Chocolate Chunks.

I have made this recipe a number of times and I have found specific ingredients that makes this bread the best. I use Bob’s Red Mill for the brown rice flour, millet flour and almond meal. I have been using the Madhava coconut sugar. And the one ingredient that makes this bread over the top delicious is the Whole Foods 365™ Dark Chocolate Baking Chunks (67% cacao).

It is hard to believe this sweet treat is gluten free.

Banana Bread
with Walnuts and Chocolate Chunks

3/4 cup coconut sugar
1/2 cup whole almond meal
1/2 cup millet flour
1/2 cup brown rice flour
1 teaspoon baking soda
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/3 cup coconut oil
2 eggs
1 teaspoon vanilla
1/3 cup coarsely chopped walnuts
1/2 cup dark chocolate baking chunks

Heat oven to 350°F. Spray bottom only of 10 x 3-inch loaf pan with coconut oil spray.

In large bowl, stir together sugar, flours, and baking soda until well mixed. In a medium bowl, whisk together the bananas, oil, eggs, and vanilla until smooth. Pour the wet ingredients into the dry and stir until combined. Fold in the walnuts and chocolate chunks.

Pour into prepared loaf pan and bake 45 to 50 minutes, until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan and cool top side up on cooling rack.