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.
Ingredients
- 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
Instructions
- 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.
Notes
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