Gluten-Free Chocolate, Banana and Pecan Bread
Gluten-Free Chocolate, Banana and Pecan Bread
Open in full-screen mode

Gluten-Free Chocolate, Banana and Pecan Bread

Preparation
25 MIN
Cooking
1 H
Servings
10
Share

Ingredients

Preparation

  1. With the rack in the middle position, preheat the oven to 180 C (350 °F). Butter a 23 x 13-cm (9 x 5-inch) loaf pan. 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. Set aside.
  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. At low speed, add the dry ingredients alternately with the sour cream, milk and bananas. Add the chocolate and pecans and stir to combine. Spoon into the pan. Bake for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Let cool. Unmould and cool completely on a rack.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum