Gluten-free double chocolate banana bread

This gluten-free double chocolate banana bread is easy to make, indulgent and will impress your gluten-free and vegan friends. It’s a perfect coffee treat.

WET INGREDIENTS:
2 tsp ground chia (or flax) (with 2 tbsp water)
360 ml / 1½ cup mashed ripe bananas (about 3 medium)
120 ml / ½ cup any plant milk
90 ml / ¼ cup + 2 tbsp olive oil (or melted coconut oil)
180 g / 1 scant cup sugar (I used demerara)
60 ml / ¼ cup espresso or strong coffee

DRY INGREDIENTS:
120 g / 1 cup buckwheat flour
35 g / ¼ cup rice flour
25 g / scant ¼ cup cornflour / cornstarch
½ tsp baking soda
1 tsp baking powder
120 g / 1 heaped cup cacao (I used raw)
¼ tsp fine sea salt
100 g / 2/3 cup vegan chocolate chips or chocolate, diced small
chopped hazelnuts, for decoration

View the full recipe at Lazy Cat Kitchen →