Chocolate Pumpkin Spice Layered Banana Bread– Gluten-Free and Vegan
I am not a baker.
When it comes to vegetables, I can make just about anything palatable.
When it comes to baked goods, however… I am just lucky if I make ANY-THING palatable.
But if this is the only thing I am able to bake for the rest of my life… I am okay with that because this recipe is mighty fine. Mighty might fine.
Vegan, gluten and grain-free, soy-free, dairy-free with no added sugars… It doesn’t matter what your dietary preference, this one is a keeper and incredibly easy to make.
5 medium spotty bananas, peeled, mashed
3 tbsp chia seeds
6 tbsp coconut milk (or milk of choice)
8 oz coconut milk (full fat canned, or milk of choice)
1/2 tsp organic vanilla extract
1 cup organic coconut flour (I used Arrowhead Mills)
1 cup gluten free mix, (I used bobsredmill.com)
1/2 tbsp baking powder
1/2 tbsp Pumpkin Spice Frontier Co-op
2 tbsp cocoa powder + 1 tsp vanilla
Preheat oven to 350 degrees. Spray a bread pan with a non-stick cooking oil.
In a medium mixing bowl, mash and mix well with all wet ingredients.
In a small mixing bowl, combine chia with with 6 tbsp coconut milk. Stir and set to the side to gel for about 5 min. This is your binding agent. Aka: your egg. Add chia to wet ingredients. Stir well and then stir in your flours. Mix well.
Split the “mixture” into 2 bowls… in one… mix in the pumpkin spice. In the second… mix in the cocoa and vanilla.
Pour cocoa mixture into bottom of bread pan and smooth out. Then top with pumpkin spiced mixture.
Depending on the depth of your bread pan, bake for 60-75 min. Luckily… there are no unsafe raw ingredients in here so ain’t nobody going to die.
Let bread cool. Cover and store on counter top.
There are no preservatives so consume in 2 days– or keep in the fridge.
To make an icing, I use 1 tbsp of the gelled coconut fat from the can of coconut I used. Mixed it with Stevia to taste and 1/8 tsp of pumpkin spice.
Cut yourself a thick piece and spread with icing.