Gluten-Free Chocolate, Banana and Pecan Bread

  • Preparation 25 MIN
    Cooking 1 H
  • Servings 1
  • Makes 10 servings



  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 9 x 5-inch (23 x 13-cm) loaf pan with a 6-cup (1.5 litre) capacity. Line with parchment paper, letting it hang over two sides.
  2. In a bowl, combine the flour, starch, ground almonds, cocoa powder, baking powder and salt.
  3. In another bowl, cream the butter with the brown sugar and oil with an electric mixer. Add the eggs, one at a time, beating until smooth between each addition. With the mixer on low speed, add the dry ingredients alternately with the sour cream, milk and banana. Add the chocolate and pecans and stir to mix well. Spoon into the prepared pan.
  4. Bake for 1 hour or until a toothpick inserted in the centre of the bread comes out clean. Let cool on a wire rack. Place in the refrigerator to cool completely, about 4 hours. Unmould, slice and bring up to room temperature, if desired.

To help you with this recipe

Loaf Pan

This RICARDO loaf pan is ideal for baking homemade bread or banana bread. Its durable non-stick coating and rounded corners ensure even cooking as well as easy unmoulding and cleaning.

17.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 503  
Total Fat 33 g  
Saturated Fat 11 g  
Sodium (salt) 134 mg  
Carbohydrates 51 g  
Fibre 4 g  
Protein 7 g