The Only Fudgy Banana Chocolate Bread You Need (Gluten-Free!)
APPROXIMATE MACROS per sliceu003cbru003eu003cstrongu003ecalories:u003c/strongu003e 371u003cbru003eu003cstrongu003ecarbs:u003c/strongu003e 40 gu003cbru003eu003cstrongu003eprotein:u003c/strongu003e 7 gu003cbru003eu003cstrongu003efat:u003c/strongu003e 22 g
Servings 8 servings
Calories 371kcal
Ingredients
- 3 large overripe bananas, mashed (about 1 ¼ cups) 2 large eggs (or flax eggs for vegan) ¼ cup coconut sugar ⅓ cup melted coconut oil or avocado oil 1 tsp vanilla extract or vanilla paste ½ cup melted dark chocolate (cooled slightly) date/coconut sugar sweetened OR Lily's/Lakanto dark chocolate chips (what I used) 1 ¼ cups gluten-free oat flour ¾ cup almond flour ¼ cup cocoa powder 1 tsp baking soda ½ tsp baking powder ½ tsp sea salt 2 tbsp unsweetened dairy-free milk ½ cup date/coconut sugar sweetened OR Lily's/Lakanto dark chocolate chips (what I used)
Instructions
- preheat oven to 350°f (175°c). grease or line a 1 lb loaf pan.
- in a large bowl, whisk together the mashed bananas, eggs, coconut sugar, oil, vanilla, and melted chocolate until smooth.
- in another bowl, mix oat flour, almond flour, cocoa powder, baking soda, baking powder, and salt.
- add the dry mixture to the wet and gently fold until just combined. stir in the dairy-free milk to loosen the batter, then fold in chocolate chips.
- pour into the loaf pan, smooth the top, and sprinkle with a few extra chips if you’d like.
- bake for about 48 minutes. cool in the pan for 30 minutes, then transfer to a wire rack to cool fully before slicing.