Chocolatey Banana Bread
Banana bread is always in style, especially when it’s loaded with chocolate chips! This gluten-free Chocolatey Banana Bread is made in only one bowl and satisfies anyone’s deepest chocolate craving.
Prep Time 10 minutes mins
Cook Time 1 hour hr
Course Dessert
Cuisine American
- 3 large bananas, mashed
- 1 stick butter, melted
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups 1:1 gluten-free all-purpose baking flour, with xanthan gum
- 1/2 cup oat flour
- 2 tbsp Dutch-processed cocoa powder
- 1 cup light brown sugar, lightly packed
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 cup chocolate chips
Preheat the oven to 350 degrees F.
Mash the bananas in a bowl with a fork. Pour in the melted cooled butter, eggs, and vanilla. Mix to combine.
To the same bowl, add the two flours, cocoa powder, sugar, baking soda, salt, and cinnamon. Fold the batter with a spatula until all flour is moistened, then fold in the chocolate chips lightly. Do not overmix.
Pour the batter into a loaf pan and flatten the top. Place some additional chocolate chips on top of the bread.
Bake for 1 hour or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool before turning out and slicing.
To store, wrap the cooled bread in plastic wrap and place it in a gallon-sized zip-top bag. Store on the counter for up to 5 days.
We personally use these and it works very well!
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Keyword Chocolatey Banana Bread