Gluten-Free, Fudgy Chocolate Banana Bread with Optional Granola Topping (Paleo Option, Nut Free)

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There’s not really much to say about this banana bread other than you need to make it. It’s super fudgy and chocolate-y! I love the contrast of the crunchy granola on top with the soft bread, the salty chocolate with the sweet bananas. You can also top this bread off with more chocolate chips and a sprinkle of sea salt for gooey, chocolate deliciousness.

I nailed a fully paleo banana bread back during the height of quarantine, but this chocolate one takes it to a new level. I made this bread with a mix of tigernut flour and 1:1 gluten free flour, but I provide a grain free sub if you want to keep it 100% paleo. I love baking with tigernut flour because it provides sweetness and a really good flavor profile, in my opinion. I give you options for if you can’t get tiger nut flour, but I highly recommend using that.

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Gluten-Free, Fudgy Chocolate Banana Bread with Granola Topping

You won’t be able to tell that this chocolate banana bread is allergy friendly. It’s super rich and fudgy, packed with banana and chocolate goodness!

Course Dessert, Snack

Cuisine American

Keyword chocolate, comfort food, fudgy

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 1 loaf

Author Victoria Faling

Ingredients

• 3/4 cup tiger nut flour or almond
• 3/4 cup 1:1 gluten-free flour *see notes for paleo option
• 1/2 cup cocoa powder I used Dutch processed, but you should be able to get away with natural as this recipe contains baking powder and soda
• 1 tsp baking powder use 3/4 tsp. if at altitude
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 medium very ripe bananas
• 1/4 tsp cinnamon
• 2 eggs
• 1/4 cup olive oil melted coconut oil works too
• scant 1/4 cup plain and unsweetened yogurt not low-fat (I used Oatly oat yogurt- applesauce, mashed avocado, or more oil also works. Yogurt or avocado is what makes this bread super fudgy, though)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup chocolate chips
• 1 cup Purely Elizabeth Chocolate Sea Salt granola OR another 2-4 tbs. of chocolate chips

Instructions

• Preheat oven to 350F.
• Sift all dry ingredients (flours, cocoa, baking powder and soda, salt) together in medium bowl.
• Mash bananas well with a fork then use a mixer to blend all wet ingredients (eggs, oil, yogurt maple syrup, and vanilla) together.
• Add wet ingredients to dry and blend on low until incorporated.
• Fold in the chocolate chips.
• Pour batter into a lined loaf pan and sprinkle the granola or more chocolate chips on top.
• Bake for 50-60 minutes until a toothpick comes out clean (if it went through a chocolate chip, it won't be clean, but you should see crumbs from the bread on the toothpick and batter shouldn't be wet).
• Let cool completely before cutting! Banana bread is always best the next day, so if you have the patience to let it sit overnight, that is best.
• Enjoy!

Notes

*For grain free, substitute with 1/2 cup cassava flour, 1/4 cup tapioca starch, and 2 tbs. coconut flour