I crave banana bread most days, but as a celiac it’s not the easiest to find. Lucky for me, the supermarket in an upscale area of Oaxaca carries gluten-free flour. This gluten free banana bread recipe uses four ingredients from Mexico: 70% organic chocolate with cinnamon from Oaxaca, local coconut oil instead of butter, bananas, and Mexican natural vanilla extract. I also included yoghurt to keep the banana bread moist.
I should note that I am a cook, not a baker; my only other baking experiment as a celiac is the Amaretto almond cookies I posted previously. So I was extremely curious about how my banana bread would turn out. The answer? It was delicious! So I’m sharing it with you here.
Healthy Gluten Free Banana Bread
- 3 or 4 very ripe bananas
- 1 large egg
- 2 teaspoons of natural, pure vanilla
- 1 & ½ cups of gluten-free flour (I used Bob’s Red Mill Gluten Free Baking Flour, as it is available at the supermarket here in Oaxaca!)
- ½ cup of plain Greek yogurt, no sugar added
- 6 tbsp of organic coconut oil (heated until it is in liquid form)
- ½ cup of brown sugar
- 1 teaspoon of baking soda
- 1/4 teaspoon of salt
- 2.5 – 3 oz bar of chocolate from Mexico, broken into small chunks — this is approximately 1 cup of chocolate.I’m in Oaxaca, so the chocolate is already pre-baked with cinnamon and sugar. If you’re in the USA, you can use one of these organic Mexican chocolate discs with cinnamon, broken into small pieces.If you use 1 cup of regular chocolate chunks instead, please add ½ teaspoon of cinnamon to your recipe.
- Preheat oven to 350 degrees and spray a bread pan with non-stick spray or line it with a thin layer of vegetable oil.
- In a medium-sized bowl, mix together the flour, salt, and baking soda.
- In a larger bowl, mash the bananas and then add the Greek yogurt, egg, brown sugar, vanilla, and coconut oil until well-blended.
- Mix the dry ingredients into the larger bowl of wet ingredients until combined.
- Slowly add the chocolate chunks and fold them into the batter.
- Pour the batter into the bread pan.
- Bake for about 50-60 minutes or until a toothpick comes out clean. (In Oaxaca this took a full 60 minutes, but depending on your oven and altitude, YMMV).
I’ll be posting other recipes from my time in Mexico, including Brazilian pao de queijo, which I can’t wait to make because I can’t stop thinking about it after two weeks in Brazil.
For my recipes, the full list is here.
p.s. a big thanks to my neighbors Wherever With You for letting me use their oven and bread pan for my masterpiece!