It is funny. So many people say they are tired of sweets this time of year and I find that is just really not true. We like a bit of sweet with our dinner or after. I try to not to each too much of it or make it something with fruit because it hurts less but I still like sweets.
I just pcked up Small Plates and Sweet Treats by Aran Goyoaga from the library. One of the food blogs I read highly recommended it, I think. Or maybe it was npr.org. I cannot remember. This cookbook I am impressed with. I may have to buy it. There is a chocolate banana bread in it that looked very interesting. Since I had 4 1/2 ripe bananas I needed using, I decided why not. I, of course, changed the recipe to work with what I had on hand as well as the extra bananas. This turned out very well. I will make this again. I may even try with the chocolate ganache between to make chocolate toasties.
chocolate banana bread
4 1/2 bananas, ripe, mashed with a fork
1/2 cup olive oil
1/2 cup sugar
3 eggs
2 teaspoons vanilla
1 cup sorghum flour
1/2 cup buckwheat flour
1/2 cup hazelnut flour
2 tablespoons arrowroot flour
1/4 cup cocoa (dutch processed preferably)
1/2 teaspoon salt
1/2 teaspoon baking soda
Preheat oven to 375 degrees Fahrenheit. Butter or oil a large loaf pan.
Mix the bananas, sugar, eggs, oil, and vanilla together. Mix in the flours, cocoa, salt, and baking soda. Pour into the prepared loaf ban. Bake for 1 hour or until a knife inserted comes out clean.
I was amazed out how liquid this batter was and how nicely it baked up. Even with my changes!
This was lovely straight out of the oven. It was lovely whne it had cooled down. I can see it lovely when it is toasted! I have not used this combination of gluten free flours before and I will have to use them again.