Dark Chocolate Banana Bread with Beetroot Coconut Cream Glaze
[Vegan, Gluten-Free, Oil-Free]

To Prepare the Glaze:

1. Mix all together in a small bowl and refrigerate until ready to glaze the cooled banana bread loaf.

To Make the Banana Bread:

1. Preheat oven to 350°F
2. In a large bowl, combine and sift all dry ingredients: oat flour, tapioca flour, almond flour, baking soda, baking powder, cardamom powder.
3. Add apple cider vinegar, mashed bananas, and apple sauce to the flour mixture.
4. Whisk well until all ingredients are incorporated.
5. Add the maple syrup and vanilla essence and whisk again to incorporate the last two ingredients into the batter.
6. Add the chocolate chips to the batter and lightly stir to incorporate.
7. Add the batter to a 9x5 inches nonstick loaf pan. You can choose to place parchment at the bottom of your pan. Additional chocolate chips can be sprinkled on top of the batter before placing the pan in the oven.
8. Place the loaf pan into the preheated oven, and bake for 45 minutes.
9. Banana bread should start rising after 15 – 20 minutes and fully bake and brown up at the end of the 45 minutes of baking.
10. Remove pan from the oven and let cool for 5-10 min, until removing banana bread loaf from the pan and onto a cooling rack.
11. Glaze your fresh gluten-free chocolate banana bread whenever it’s cool enough for the glaze not to melt completely.
12. Enjoy immediately!