GLUTEN-FREE DOUBLE CHOCOLATE BANANA BREAD

A common phrase that you will find in most of my recipes is ”mix to combine”. So I find myself super alert as I’m developing my gluten-free recipes like this- gluten-free double chocolate banana bread. In contrast to my robotic writing of directions, I’ve realised a shift of ingredients can change a mixing process. Similarly, contrasting my gluten-loaded recipes; where I tell you ”mix to combine”. With this gluten-free cake batter, I tell you to mix, mix, mix.

This post may contain affiliate links meaning I make a small commission off items you purchase at no additional cost to you. For more information, please read my policy page.

To understand what I mean, you probably should know what gluten is and how it’s developed in cake recipes. Gluten is a protein structure that is present in flour. It further develops when said flour gets in contact with liquid; which develops further when the flour-liquid mixture is mixed. In other words, the more you mix a liquid-flour mixture the more gluten is developed. Conclusively, when we switch a protein-loaded flour say standard all-purpose flour to gluten-free flour; in this case oatmeal flour, then there is an absence of gluten. Using gluten-free flour consequently eradicates the risks involved with overmixing cake batter.

An Easy Recipe; Gluten-free Double Chocolate Banana Bread

An observation I’ve made with gluten-free recipes is that the ratios may be slightly different than in normal recipes. This is why I insist on sticking to the recipe ingredient measurements. Aside from that, the mixing methods remain pretty straightforward just as in standard cakes.

This gluten-free double chocolate bread is what they call a ”blender cake”. This means pretty much everything is mixed in a blender, but I like to switch mine a little bit and use the standard way; blend the wet ingredients then fold with the flour mixture; and that’s it. (The recipe step by step is in the recipe card down below ).

What you need to know about Oat flour

Oat flour is the key ingredient which makes this a gluten-free banana bread; you can purchase it or easily make your own( I prefer the latter). To make homemade oat flour, add rolled oats into a blender and pulse on medium speed until powdery. The good news is that rolled oat is pretty soft therefore you do not necessarily need a high-powered blender to flour it.

When purchasing either the oats or the flour check if it’s labelled Gluten free. (oats are generally gluten-free but some factories process gluten flours with the same machines for gluten-free flours like oat; which can lead to contamination).

Notes

• Let the batter sit for a few minutes so the oat flour completely absorbs the liquid in the cake batter.
• This recipe uses a combination of honey, bananas and oil which makes the cake pretty moist; substituting or reducing either may render different results.
• This cake bakes a bit longer than standard cakes, therefore don’t start checking too early into baking