Name: Gluten-Free Chocolate, Banana and Pecan Bread
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 10 servings
Ingredients: 1/2 cup (85 g) rice flour; 1/2 cup (100 g) potato starch; 1/2 cup (65 g) ground almonds; 1/4 cup (25 g) cocoa powder, sifted; 2 tsp baking powder; A pinch of salt; 1/2 cup (115 g) unsalted butter, softened; 1 cup (210 g) brown sugar; 1/4 cup (60 ml) canola oil; 2 eggs; 1/2 cup (125 ml) sour cream; 1/2 cup (125 ml) milk; 1 banana, mashed with a fork; 4 oz (115 g) semisweet chocolate, coarsely chopped; 1 cup (100 g) pecans or walnuts, roughly chopped

Preparation

- 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.
- In a bowl, combine the flour, starch, ground almonds, cocoa powder, baking powder and salt.
- 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.
- 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.

Gluten-Free Chocolate, Banana and Pecan Bread

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Ingredients

Preparation

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To help you with this recipe

RICARDO Loaf Pan