GLUTEN FREE DOUBLE CHOCOLATE PROTEIN BANANA BREAD

For the last year and a half, banana bread has gained more popularity among recipes. However, in this family, we are suckers for chocolate. For that reason, I made this Double Chocolate Protein Banana Bread.

What do we need for this Double Chocolate Protein Banana Bread?

I always buy bananas in our weekly shop, most of it is eaten within the week but sometimes there are some leftovers. Therefore, those are the ones we want. Beautiful brownish-black spots covering the yellow skin telling us they are getting sweeter and softer which is perfect for baking.

Cacao powder….. who doesn’t have cacao powder nowadays in their pantry? Well, if you don’t have any, plan ahead and buy some. I use Organic Cacao powder, unsweetened, this is my favorite brand.

Gluten free sourdough starter discard, yes, yes, yes, I made this bread with some discard that I have after feeding my GF SDS and I was not going to throw it out. Such a waste. I always use it for something like my GF Sourdough Pumpkin waffles. But, now I am making this delicious and nutritious bread. On the other hand, if you don’t have sourdough starter discard, I will leave you the conversion in the recipe, so, no worries.

Why Double Chocolate Protein Banana Bread?

As you may know, I try to include protein as much as I can in my meals, bread, waffles, pancakes, cakes, etc. Because it helps me in building muscle, losing fat as well as keep me satiated for more time. Therefore, I am using Beef Isolate Protein Powder, unflavored. Otherwise, you can use any protein powder that you have or swap it with more flour.

What about sweeteners?

Right, sweeteners, I don’t use refined white sugar in my recipes, you probably have noticed. Instead, I use erythritol, stevia and my new discovery allulose and a tad of organic coconut sugar, to accomplish the perfect sweetness. To keep my blood sugar low that helps as well in the fat loss journey. A side note here, because I am using sweeteners in the bread does not mean it is going to be any less tasty or sweet. On the contrary, the bread is sweet and delicious, so much that my stepdaughters and husband didn’t even notice. And you are also cutting calories and carbs in this way. Who says that to lose fat you have to eat bland and horrible tasteless food? No, no, on my website you’ll find plenty of healthy, macro-friendly recipes that will help you to achieve your goals.

Here are some links to recipes:

• Sugar Free Dried Cranberries
• Pumpkin Pie Waffles
• Sugar Free Cranberry Sauce
• Hot Cross Buns
• Sugar Free Nutella
• Pumpkin Oat Cookies
• Sugar Free Marshmallows

Other Ingredients:

In addition, you will need baking powder and baking soda, along with Organic apple cider vinegar. Why? They are going to help your Double Chocolate Banana Bread rise up. Giving it the lift and bounciness that we want, and not a flat and dense heavy bread.

The egg yolk, along with the ghee or coconut butter, almond milk and sugar-free syrup, will keep the bread moist, as well as the bananas, of course.

Psyllium husk and xanthan gum, well, they are known to be binders in any gluten free recipe, so we can’t leave them out of this one.

Walnuts and dark chocolate chips are the perfect complement for this Double Chocolate Banana Bread. Add more or less as you desire, or swap the walnuts for any nuts you have.

Flours, in this recipe I wanted to keep it simple. I am using flours that can be found in most shops. If you are gluten intolerant, I’m quite confident that you have buckwheat groats or flour in your pantry, as well as oats or oat flour. Just make sure are gluten free certified.

Spices, you might think because is Double Chocolate Banana Bread you won’t need any. However, it won’t taste the same if you don’t add cinnamon, nutmeg and ginger in this recipe.

Substitutions:

Egg: the loaf only has one egg, you can try a flax egg or chia egg, but sometimes this makes the bread denser. Try it and let me know how it goes? Regarding the egg yolk, you could substitute it with vegetable oil.

Ghee: I am lactose intolerant and ghee is not dairy-free but it is lactose-free. How? Well, in order to make ghee, you need to boil the butter to remove all milk solids during the process of making it. Therefore, those who are lactose intolerant are safe to consume ghee. However, if you are extremely sensitive to dairy, try it and experiment and see if it works for you. So, you can use instead vegan butter, shortening or coconut butter. The latter could cause the banana bread to get a little hard due to its natural room temperature. Experiment!

Nuts: if you have a nut allergy feel free to swap the almond milk for any other and the walnut just omit them.

Let’s do some baking!

Hope you enjoy my recipe and give it a go, snap a picture tag me on Instagram @ikarlina_l #ikarolina_l so I can see it. Also, I am on Pinterest iKarolinaL and Facebook ikarolinal . It will make my day.

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