Cassava Banana Loaf
This banana loaf took me by complete surprise.
It is so wonderful. I have been researching cassava flour and it’s properties for a while now and have been looking for the perfect tea loaf recipe. This one is a variation from fitmittenkitchen.com I first encountered cassava root in Bali but back then, I had no idea the magic it possessed. It’s naturally gluten-free and it’s fast becoming my favorite flour.
What’s particularly surprising is the rise of this banana loaf. It’s incredibly moist, but it’s also light and fluffy.
The only difference in this recipe is the added chocolate and extra maple syrup. You can omit the maple syrup and the chocolate for a sugar free version of this cake. Or you can buy sugar-free chocolate chips and knock yourself out with them, instead of the Lindt.
Did you know: Cassava flour is not tapioca flour. There is a difference and the best one to bake with, by far, is cassava. You can roll rotli, make bread, naan and pizza bases with cassava flour. Cassava flour is very high in complex carbohydrates and shouldn’t be consumed in bulk.
Ingredients.
4 banana’s, mash only 3
1 1/2 cup cassava flour
1 tsp cinnamon
3 large eggs
8 pieces of 80% Dark Lindt Chocolate
1/3 cup sugar free chocolate chips
1/2 cup maple syrup
1/3 olive oil + 1 tbsp
3 tbsp milk
1 tsp vanilla essence
1 tsp bicarbonate soda
1 tsp salt
Preheat oven to 190 degrees.
In a bowl, mix wet ingredients, including mashed banana.
In a separate bowl, mix dry ingredients, including the chocolate chips..
Make a well in the center of the dry ingredients and gently combine the wet and dry ingredients.
Pour into a loaf pan and drop blocks of Lindt chocolate flat on the surface of the batter. Don’t press it in.
Cut 1 banana into half and layer it over the chocolate.
Bake in a hot oven for 35-40 minutes.
