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!
Servings 1 loaf
Ingredients
- ¾ cup tiger nut flour or almond
- ¾ cup 1:1 gluten-free flour *see notes for paleo option
- ½ 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 teaspoon baking powder use ¾ tsp. if at altitude
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 medium very ripe bananas
- ¼ teaspoon cinnamon
- 2 eggs
- ¼ cup olive oil melted coconut oil works too
- scant ¼ 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)
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ½ 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 ½ cup cassava flour, ¼ cup tapioca starch, and 2 tbs. coconut flour