The main aim being for it to rival the amaranth walnut banana bread I’d baked the week previous; so it had a lot to live up to! I had my experimentation hat on and so decided to give coconut flour a run for it’s money.
The first attempt was a little too dry and although I made it through a slice it was altogether dense and not at all banana like. I used extra liquid in the second attempt and for some reason decided to use a greater ratio of the coconut flour to the quinoa flour which resulted in a crumbling disaster.
I gave it a rest and got up nice and early on Sunday morning before to Hell and Back with one thing on my mind… I went with a mixture of quinoa and buckwheat flour, plenty of rich dark cocoa powder, lots more banana, more almond milk and some much love cacao nibs.
The delicious banana chocolate smell wafted around the house as it baked and I crossed all my fingers and toes that this would be the one that made it.
I left it to rest and cool down while I went for the 10k Hell and Back through the swamps,up the mini sugarloaf, through the river, over the numerous stacked bails of hay….and arrived home a couple of hours later, cold and drowned like a rat. After jumping in the shower having dumped my drench extremely muddy clothes at the front door I stuck the kettle on and got to slicing up the loaf…
Moist in the middle, the perfect slight crust on the outside with just enough lift and the much softer after banana bread density. The chocolate flavour was intense owing to the new unprocessed rich dark cocoa powder and cacao nibs. The quinoa flour and buckwheat worked wonderfully together providing a wonderful nutty flavour.
I sat down with my ginormous mug of Pukka Vanilla Chai Tea, slice of the ultimate chocolate banana bread with a dollop of SunButter (it goes so well with chocolate!), happy that I’d made it to hell and back and wondering when the inevitable aches and pains might hit in. It wasn’t until the day after that my body pretty much ceased up, though I put on a brave face and got my legs moving on the treadmill; two days and two big deep Epsom salt filled baths later and I almost back to my good old self!
62nd out of 450 females was too bad going for my first attempt….here’s to taking on the challenge again in January! Totally worth the pain and sure isn’t everything made better with a slice of banana bread!
What food do you look forward to having after a race to ease your pain? (even if it only has a psychological effect!)
Chocolate Buckwheat Quinoa Flour Cacao Nib Banana Bread
Servings – 8
Preparation Time – 15 minutes
Cooking Time – 35 minutes
- 2 tbsp ground flax + 6 tbsp water
- 2/3 cup (160ml) almond milk
- 1.5 cups mashed banana
- 1/3 cup (80ml) maple syrup
- 1/4 cup (50g) cacao nibs
- 1 cup (120g) wholegrain quinoa flour
- 1/4 cup (60g) wholegrain buckwheat flour
- 1/4 cup (55g) Dutch unprocessed cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- Preheat oven to 180C (350F).
- Mix together flax and water and set to one side for 15 minutes until “eggy”.
- Mix together cacao nibs, flours, cocoa powder, baking powder and soda.
- Add flax eggs to milk and mashed banana along with maple syrup.
- Fold wet ingredients in to try before placing mixture in to a non stick 2lb loaf tin. I lined mine with greaseproof paper to be sure to be sure!
- Allow to bake for 35 minutes or until a skewer inserted comes out almost clean. You want it to be still ever so slightly soft inside.
- Cool banana bread on a wire rack before slicing up; makes 8 nice thick cut pieces.