Gluten - Free, Low GI Chocolate, Walnut Banana Bread

I created this recipe for my hubby who loves banana bread. Of course I had to add the dark chocolate for myself (-: It is made with low glycemic flours that are also gluten-free. I will be including recipes like this in my free e-book that is coming out at the end of this month. Enjoy!

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Chocolate Chip, Walnut Banana Bread (gluten-free)

Ingredients

            3 large ripe bananas

·         2 eggs

·         1 cup agave syrup

·         ½ cup of no sugar added applesauce (this cuts down on the fat)

·         1/3 cup buttermilk

·         ½ cup of whole flaxseed

·         ¼ cup of soy flour

·         1 & ¼ cup quinoa flour

·         1 tablespoon cinnamon

·         ¼ cup of Bob’s Red Mill bean flour

·         1 & ½ tsp baking soda

·         1 cup of chopped walnuts (optional)

·         ½ cup of chopped dark chocolate chips (optional)

Directions

In a large mixing bowl (I use my Kitchen Aid electric mixer) combine the agave syrup and the applesauce. Add the eggs to the mixture one at a time. In another large bowl mash up the bananas and add the buttermilk. Add the banana mixture to the large mixing bowl with the agave syrup and applesauce and continue to mix.

In a third large bowl combine the quinoa flour, soy flour, bean flour, baking soda, flaxseed, chopped dark chocolate chips and chopped walnuts. Fold the the flour mixture into the banana mixture until it’s combined well.

Preheat oven to 350 degrees. Line a 8x4 inch loaf pan with wax paper and pour the mixture over the wax paper into the pan. Sprinkle some chocolate chips on top and bake for 55-60 minutes. When it is done cooking you should be able to stick a skewer into it and it will come out clean. Let it stand in the pan for 5 minutes and then let it cool on a rack. Store in an airtight container at a cool temperature.