Double Chocolate Banana Bread

Double Chocolate Banana Bread

INGREDIENTS

1 cup gluten-free 1:1 baking flour

2/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon fine sea salt

3 medium extra ripe well mashed bananas

1/3 cup pure maple syrup

1/4 cup granulated sugar (optional)

1/4 cup oil (melted and cooled coconut oil, avocado oil or light olive oil)

2 large eggs, room temperature

1 tablespoon vanilla extract

1/2 cup non-dairy milk of choice

1/2 cup mini chocolate chips plus some extra for topping

METHOD

  1. Preheat oven to 350ºF and line 9×5 metal loaf pan with parchment paper; setaside.
  2. In a medium bowl mix together dry ingredients; set aside.
  3. In a large bow whisk mashed banana, maple syrup and oil until combined. Whisk in eggs and vanilla until combined.
  4. Begin to add about half of the dry ingredients to batter, gently stirring. Then pour in milk and rest of flour and stir until just combined, then fold in chocolate chips. Be careful not to over-mix, especially if using whole wheat flour.
  5. Pour batter in lined pan and add more chocolate chips/chunks for topping; bake for 45-55 minutes, or until inserted toothpick comes out clean. 
  6. Allow bread to cool in pan on wire rack completely before slicing. Store bread at room temperature or fridge in covered container, about 3-5 days.