Resisting temptation

Last night was our ward Thanksgiving potluck dinner. I took corn chips and salsa - wheat and dairy free. However I wasn't sure there would be anything else there that I could eat. Actually, there was! I had strawberry spinach salad and ham. And more ham. And more ham. (the chips and salsa was gone by the time I got through the line) Daniel and I watched (very enviously, I must admit) as Tuan and Emma polished off brownies with cream cheese frosting, pumpkin cake bars and lemon squares. I was feeling rather despondant after dinner so I came home and made this:
Chocolate Banana Bread




This, dear reader is heaven! Spread with plenty of vegan butter (a yummy discovery in the Fred Meyers fridge section) and my eyes just closed in extacy. It is so good! No more feeling deprived at all. It was also great to hear the happy lipsmacking coming from Daniel as he devoured piece after piece.


If you are interested in the recipie, I adapted it from this site - The only change I made was to add 1/4 - 1/2 tsp stevia. Oh, and I only had two bananas so I cut the recipie in half.

1 cup of gluten-free flour of your choice
1 cup of teff flour
3/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons high-quality, unsweetened cocoa powder
2 teaspoons cinnamon
4 overly ripe bananas
1/4 cup plain yogurt (make sure it's gluten free - I actually subbed some pumpkin I roasted and purre'd for the yogurt)
2 large eggs
6 tablespoons melted butter
1 teaspoon vanilla extract


Preheat the oven to 350° degrees. Move the rack to a position in the lower half of the oven. This will prevent the crust of the bread from burning. Grease the pan you intend to use.

Stir together all the dry ingredients, making sure to tame the lumps of cocoa powder with a fork. Set aside.

With a standing mixer or hand mixer, beat the eggs lightly. Then, add the yogurt, vanilla extract, and melted butter. When this assemblage is completely mixed, then gently add in the dry ingredients. Using a rubber spatula, fold in the dry ingredients until they are just mixed.

Scrape the dough into your pan. Pat down the top to make a flat surface. If you wish, toss a few pecans or walnut halves onto the top. Place into the oven and bake for about forty minutes, or until the knife you insert gently into the bread comes out again clean. Let the bread sit in the pan for five to ten minutes, then turn it over onto a wire rack. Serve warm, with cream cheese, if you wish.