Chocolate Chunk Banana Bread
I think I've finally perfected how to make a perfectly moist gluten-free banana bread. This Chocolate Chunk Banana Bread is moist, decadent, and delicious, plus it's gluten and refined sugar free, but you'd never know if I didn't tell you. It's also one of my favourite snacks to keep on hand for a mid-morning pick-me-up.
Servings 1 loaf
Equipment
- Digital kitchen scale
- 9 x 5 inch Loaf pan
- Parchment paper
- Mixing bowls
Ingredients
- 400 grams mashed ripe banana (1½ cups, about 4 large bananas)
- 115 grams plain Skyr yogurt, at room temperature (1/2 cup)
- 1/2 cup olive oil
- 2 large eggs, at room temperature
- 80 grams coconut sugar (1/2 cup)
- 1 teaspoon pure vanilla extract
- 50 grams oat flour (1/2 cup)
- 65 grams millet flour (1/2 cup)
- 135 grams light buckwheat flour (1 cup)
- 14 grams cocoa powder (2 tablespoons)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 100 grams dark chocolate, chopped (2/3 cup)
Instructions
- Preheat the oven to 350℉ and line a 9 x 5 inch loaf pan with parchment paper.
- In a large mixing bowl, mash the ripe banana until smooth. Add the yogurt, olive oil, eggs, vanilla extract, and coconut sugar, then whisk well to combine. Set aside.
- Whisk together the oat, millet, and buckwheat flour in a medium mixing bowl along with the cocoa powder, cinnamon, baking soda, baking powder, and sea salt.
- Using a baking spatula, fold the dry ingredients into the wet until just combined. Add the roughly chopped chocolate to the bowl and give the batter a couple of folds with the baking spatula to incorporate.
- Pour the banana bread batter into the lined loaf pan, smoothing down the batter with the baking spatula. Bake the banana bread for 1 hour and 10 minutes, or until a toothpick inserted in the centre comes out clean.
- Remove the banana bread from the oven and allow it to cool in the pan for 20 minutes before transferring the loaf to a cooling rack to cool completely. Store the loaf at room temperature in a Ziploc bag or wrapped in cling film for up to five days.