Gluten-Free Espresso-Chocolate Banana Bread is one of those foods that will leave you breathless. In fact, it is such an indulgence you may never make plain banana bread again. It really should be called Gluten-Free Espresso Caramel Chocolate Banana Bread but that sounds too long. Is there caramel in this bread? YES! Indeed, this banana bread will have you floating on cloud nine. Hence your tastebuds will be in seventh heaven.
What do you do with brown bananas? Sometimes when I get bananas I peel them and freeze them for smoothies. But this time they were brown. I saw a Bobby Flay recipe that sounded delicious. On the one hand, I was petrified to even attempt to try making a tasty bread not only from scratch but with ingredients I had never heard of before let alone tried. What if the flavor of Cassava flour was horrible? Perhaps the flavor of Monk fruit was not something I or my family would like. What on earth was I thinking of trying to make bread without conventional flour or refined sugar? Consequently, in spite of my fear I decided to try to create my own version of this and make it grain-free and refined sugar-free so that I could also eat it.
Creating:
Needless to say, I needed to create a chocolate chip myself. Hence, I took to the internet and found that you can actually purchase chocolate chip molds. Here is a link to the one
I used. Yep, the chocolate chips in this recipe are homemade but you can purchase a refined sugar-free bar and chop it into pieces instead if you prefer If purchasing chocolate be sure to read the label.
Personal Information:
Inspiration leads to the recipe creation of an espresso caramel sauce that is also in this decadent Espresso Chocolate Banana Bread. Unbelievably this recipe was at the beginning of my grain-free, refined sugar-free journey. Necessity is the mother of the invention, therefore, a refined sugar-free form of brown sugar was necessary. With this in mind, I decided to use coconut sugar as my substitute for brown sugar.
Furthermore, might I suggest reading my blog post on Cassava Flour Information and Monk Fruit Information to learn more about these two ingredients. I prefer to use unsweetened coconut milk in this recipe.
Most importantly: For less stress make the chocolate chips and caramel sauce a day or two in advance. If you have a lot of willpower they can even be stored in the freezer until you are ready to use them. The flavor combination of bananas, homemade chocolate chips, and espresso caramel sauce is so decadent. Unbelievably this recipe is not only grain-free but is also refined sugar-free. Of course, my family fell in love with this recipe.
Gluten-Free Espresso-Chocolate Banana Bread Recipe Notes:
Finally, the flavor and taste hit this Espresso Chocolate Banana Bread out of the ballpark. Of course, this recipe is not KETO it is not even close but it is decadent and memorable. While it definitely takes time to create chocolate chips from scratch along with the espresso caramel sauce it is so definitely worth it. Of course, you don’t have to add the chocolate or the caramel sauce you could just leave them both out. In conclusion not only will your family thank you for making my Gluten-Free Espresso-Chocolate Banana Bread but so will your stomach and taste buds.
Find a recipe for Homemade Chocolate Chips here. For the recipe to Espresso Caramel Sauce here. For From Scratch Coconut Brown Sugar recipe can be found here. Enjoy! Or double the amount of Espresso in your caramel sauce to make a deeper, richer, darker, more flavorful banana bread.
Unsweetened Coconut Milk, Cassava Flour, and Monk Fruit Sweetener can be purchased from Amazon.
Thanks, #Bobby Flay for giving me the confidence, to step out of my comfort zone, and create something out of the box.
Gluten-Free Espresso-Chocolate Banana Bread
Ingredients
- 2 cup mashed bananas
- 2 beaten eggs
- 1/4 cup monk fruit sweetener
- 1/4 cup From Scratch Coconut Brown Sugar
- 4 tbsp Espresso Caramel Sauce
- 1/2 cup Chocolate Bar or Homemade Chocolate Chips
- 1/2 cup melted butter or coconut oil
- 1/4 cup coconut milk
- 1 cups cassava flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Directions
Preheat oven to 375 F. Grease a bread pan with coconut oil. In a medium-sized bowl place coconut oil and melt inside the microwave for 30 seconds to 1 minute. Remove coconut oil from the microwave and allow it to cool. On a plate mash bananas. Combine mashed bananas with coconut oil or butter.
Next, add beaten eggs, monk fruit sugar, coconut brown sugar, espresso caramel sauce, and coconut milk until thoroughly combined and set aside.
In a separate bowl combine cassava flour, baking powder, baking soda, and salt. With a fork mix together the flour, baking powder, baking soda, and salt until combined. Incorporate half the flour mixture into the banana mixture until well combined. Next, add in half of the egg and caramel mixture until well mixed. Finally, add in the remaining flour into the banana mixture until thoroughly combined. Lastly, add in the remaining egg and caramel mixture until thoroughly combined. Gently fold in chocolate chips.
Pour the banana bread mixture into a well-greased bread pan. Bake for approximately 30 – 40 minutes or until a toothpick inserted comes out clean. Be sure to check the middle. Remove from the oven. Let cool in the pan for 10 minutes before inverting onto a cooling rack to cool. After banana bread has cooled completely store it inside a plastic bag or paper sack. If you want a softer bread store it inside plastic if you want a little harder crust store it inside a paper bag.
Gluten-Free Espresso-Chocolate Banana Bread
Equipment
Ingredients
- 2 cup mashed bananas
- 2 beaten eggs
- 1/2 cup monk fruit sugar
- 1/4 cup homemade coconut brown sugar See blog notes
- 4 tbsp Espresso Caramel Sauce See blog notes
- 1/2 cup chopped chocolate or Homemade Chocolate Chips See blog notes
- 1/2 cup melted coconut oil or butter
- 1/4 cup coconut milk
- 1 cup cassava flour
- 1/2 cup " class="wprm-recipe-ingredient-link" target="_blank">almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp pink salt
Instructions
- Preheat oven to 375 F. Grease a bread pan with coconut oil. In a medium-sized bowl place coconut oil and melt inside the microwave 30 seconds to 1 minute. Remove coconut oil from microwave and allow to cool.1/2 cup melted coconut oil or butter
- On a plate mash bananas. Combine mashed bananas with the cooled coconut oil.2 cup mashed bananas
- Next add beaten eggs, monk fruit sugar, coconut brown sugar, espresso caramel sauce, and coconut milk until thoroughly combined.2 beaten eggs, 1/2 cup monk fruit sugar, 1/4 cup homemade coconut brown sugar, 4 tbsp Espresso Caramel Sauce, 1/4 cup coconut milk
- In a separate bowl combine cassava flour, baking powder, baking soda, and salt. With a fork mix together the flour, baking powder, baking soda, and salt until combined.1/4 cup coconut milk, 1 cup cassava flour, 1/2 cup almond flour, 1 tsp baking powder, 1/2 tsp pink salt, 1 tsp baking soda
- Pour half the flour mixture into the banana mixture until well combined.
- Next, add in half of the egg and caramel mixture into the banana mixture until well mixed.
- Finally, pour remaining flour into the banana mixture until thoroughly incorporated.
- Lastly, add in the remaining egg and caramel mixture until thoroughly combined.
- Gently fold in chocolate chips.1/2 cup chopped chocolate or Homemade Chocolate Chips
- Finally, pour the banana bread mixture into well-greased bread pan.
- Bake approximately 30 - 40 minutes or until a toothpick inserted comes out clean.
- Be sure to check the middle with a toothpick
- Remove from oven.
- Let cool in the pan for 10 minutes before inverting onto a cooling rack to cool.
- After banana bread has cooled completely store inside a plastic bag or paper sack.
If you want a softer bread store inside plastic if you want a little harder crust store inside a paper bag.
Notes
| Nutrition Facts | |
|---|---|
| Servings 12.0 | |
| Amount Per Serving | |
| Calories 407 | |
| % Daily Value * | |
| Total Fat 27 g | 42 % |
| Saturated Fat 18 g | 90 % |
| Monounsaturated Fat 6 g | |
| Polyunsaturated Fat 2 g | |
| Trans Fat 0 g | |
| Cholesterol 40 mg | 13 % |
| Sodium 131 mg | 5 % |
| Potassium 240 mg | 7 % |
| Total Carbohydrate 46 g | 15 % |
| Dietary Fiber 3 g | 13 % |
| Sugars 29 g | |
| Protein 3 g | 6 % |
| Vitamin A | 3 % |
| Vitamin C | 5 % |
| Calcium | 4 % |
| Iron | 10 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Yum!
Thanks so much for the kind comment. It really is a must try. Have a wonderful day!
Our sweeties would love this. thanks!
Thanks so much for the kind comment. It really is super yummy. Let me know if you try it. Have a wonderful day!!
Gosh that looks delicious! And I think even an amateur baker like myself could manage it.
What a kind compliment! Thanks so much for stopping by. Let me know if you try it. Have a wonderful and blessed day!