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Banana bread cooling.

This indulgent banana bread is super moist and not too heavy!

4 very ripe medium bananas-peeled and mashed
1/2 cup + 2 tbsp sugar
2 eggs
1 tsp vanilla
1 tsp instant espresso
1 stick butter-melted

1 cup quinoa flour
1/2 cup brown rice flour
1/2 heaping tsp salt
1 tsp baking powder
1/2 tsp baking soda

Optional ingredients

3/4 cup toasted walnuts
2-3 ounces bittersweet chocolate-I prefer to use a chunk and microplane it into the batter.  Feel free to use chips, small chunks or shards if you wish.

350° preheated oven

Cook times:
8 standard size muffins 20-24 minutes (use muffin papers)
2 Loaves of banana bread 30ish minutes (prepare loaf pan with butter or oil)
Mini muffins (makes numerous tins) 10-12 minutes (use muffin papers)

Test with toothpick or sharp knife inserted-it should come out clean.

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Mix wet ingredients in a bowl.
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Add the remainder to the above bowl and mix well.
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Fold in the walnuts.
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I like to microplane the chocolate so there are no large chunks. Feel free to use chocolate chips!
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This recipe can be used for bread, standard size muffins or mini muffins.
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Enjoy!

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