• thumbnail image 1
Print to PDF

Print recipe

Gluten Free Chocolate and Banana Bread



10 portion(s)

One Loaf

  • 75 grams quinoa flour
  • 100 grams GF cornflour or Sorghum flour
  • 1 tablespoon Flaxseed or linseed meal
  • 30 grams arrowroot/tapioca flour
  • 1 1/2 tablespoons Guar Gum
  • 1 1/2 tablespoons Bi Carb Soda
  • 1 teaspoon ground cinnamon
  • 5 --- very ripe small Bananas or 4 large ones
  • 150 grams Maple or agave syrup
  • 30 grams coconut oil
  • 1/2 teaspoon sea salt
  • 130 grams dark chocolate
  • 1 teaspoon vanilla extract or essence
  • 1 teaspoon apple cider vinegar
  • 6
    1h 40min
    Preparation 55min
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

  1. Preheat Oven to 180 and grease and prep a loaf tin. I used 2 mini loaf tins and also made 6 muffins with this quantity.

  2. Chop Chocolate for 10 secs/speed 7. Set aside.

  3. Mix all dry ingredients except Chocolate in the TM bowl on speed 5/10 secs. Add chocolate and stir through on speed 5/10 secs.

  4. Add mashed bananas and other wet ingredients and mix for 30 secs/speed 5.

  5. Transfer the mixture to the prepared loaf tin and smooth on top. Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Remove the loaf from the pan carefully and allow to cool completely on a cooling rack prior to slicing. Should be served fresh out of the oven.


Accessories you need

  • Spatula TM31
    Spatula TM31
    buy now
  • Measuring cup
    Measuring cup
    buy now
  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Add a comment
  • There are no comments at the moment.