Gluten-free marbled banana bread
Gluten-free marbled banana bread is :
gluten free , dairy free , lacto ovo vegetarian , fodmap friendly , veganBy A Dash of Compassion
Preheat the oven to 350F and lightly oil a 9x5-inch loaf pan.In a medium bowl, whisk together the oat flour, buckwheat flour, almond meal, baking powder, baking soda and salt.In a small bowl, whisk together the chia and water and set aside until a gel forms.In another large bowl, mash the bananas until no large clumps remain.
Add the coconut sugar, vanilla extract and chia gel.
Add the flour mixture and stir to combine.
Transfer 1 + 1/4 cup of the batter to another clean bowl. Now, in a small cup whisk together the cocoa powder and hot water until the cocoa is dissolved.
Add this to the batter and mix until incorporated.Now it's time to marble! Scoop out 1/3 cups of batter and drop them in the prepared loaf pan, side by side and on top of each other, alternating colours as best you can. Repeat until all the batter has been used. Insert a sharp knife or long skewer into the batter and make a swirl motion throughout. You want to try to swirl through each section to gently merge the batters, but take care not to overdo it.
Bake at 350F for 55 to 60 minutes, or until a toothpick inserted in the centre comes out clean. Allow to cool completely before slicing.
Wine Pairing :
- cream sherry
- moscato dasti
Cream Sherry, Moscato d'Asti, and Port are great choices for Dessert Bread. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.