Carrot Banana Loaf with Chocolate Sauce (gf)
This carrot banana loaf combines many of my favorite tastes. I figured since I love carrot cake, and banana bread, I’d combine the two in a moist, healthy, delicious treat. The chocolate sauce added a really nice touch. Another no-guilt dessert of mine. This loaf is light, low in fat, gluten free, fluffy, mildly sweet, nutritious, and easy. You can even use this dough to make cookies, muffins, cake, or whatever you like. Now, let’s bake.
Gluten Free Carrot Banana Loaf with Chocolate Sauce
Yields: 10 slices
- 1 chopped frozen banana
- 1 grated carrot
- 2 flax eggs (2 tbsp ground flax soaked in 2 tbsp water for 15 minutes then added)
- 2 handfuls chopped walnuts (or 1/4 cup)
- 1/2 cup vegan milk
- 1/2 cup coconut sugar, sugar, agave, or maple syrup
- 1 1/4 cup gluten free flour (or you could use wheat, spelt, all purpose)
- 2 tbsp almond meal or flour (sub for extra flour or oats)
- 2 tbsp coconut flour (sub for extra flour or oats)
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 4 tbsp oil (coconut, olive, grapeseed, canola, safflower, vegetable)
- 1/2 tsp white wine vinegar
- 1/4 tsp baking soda
- 1 tsp baking powder (add 1 tbsp if you want it fluffy and high)
- pinch of salt
- 2-4 tbsp extra vegan milk if needed
- coconut flakes, walnuts, almond meal, coconut flour, coconut sugar, cinnamon
- Chocolate Sauce
- 4 tbsp cocoa butter, coconut manna, or coconut oil
- 1 tbsp cocoa powder (sifted will help prevent lumps)
- 2-3 tsp agave or maple syrup
- pinch of salt
Heat the oven to 350. Prepare the flax eggs and put to the side. Mix all the ingredients together starting with the wet first then adding the dry. Add the flax eggs at the end when they are ready.
If you use granulated sugar vs. agave or maple the batter will be more or less moist, so you may need a little more vegan milk at the end if you use the sugar. Eye it.
Pour into a bread pan and bake on 350F for 30 minutes or until a knife or toothpick comes clean out the middle when inserted. Let it cool.
Prepare the chocolate sauce. Melt the coconut oil/manna or cocoa butter and then whisk in the cocoa powder and agave/syrup until it's fine. I like to get it all warm in a bowl inside a pan with water (see pic below). Let it sit for 3-5 minutes until the consistency starts to get thick. The cocoa butter and oil will begin to get firm but keep whisking it until it becomes like melted chocolate. Drizzle on top of the loaf.
- Preparation time: 15 minutes
- Cook time: 30 minutes
- Total time: 1 hour or less
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