Recipes

Gluten-Free, Fudgy Chocolate Banana Bread with Granola Topping (grain-free option, nut-free, coconut-free)

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*Disclaimer: the photos in this post were taken of an earlier variation of the bread. The final recipe I am sharing is even more fudgy!

There’s not really much to say about this banana bread other than you need to make it. It’s SO fudgy and chocolate-y and delicious! I love the contrast of the crunch with the soft bread and the salty chocolate with the sweet bananas. So, if you’ve got a few super ripe bananas hanging around, jump on this recipe ASAP!

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 tiger nut 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 tiger nut 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 or almond flour.

Gluten-Free, Fudgy Chocolate Banana Bread with Granola Topping (grain-free option, nut-free)

1 loaf

Ingredients:

-3 medium, very ripe bananas

-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

-3/4 cup tiger nut flour**

-3/4 cup 1:1 gluten-free flour with xanthum gum (I used Bob’s Red Mill)*

-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

-1/4 tsp. cinnamon

-1/2 cup chocolate chips

-1 cup Purely Elizabeth Chocolate Sea Salt granola OR another 2-4 tbs. of chocolate chips

*For grain free, substitute with 1/2 cup cassava flour, 1/4 cup tapioca starch, and 2 tbs. coconut flour (can omit if allergic to coconut)

**If you can’t get tiger nut flour, you can use almond flour and you could potentially sub all 1:1 gluten free flour blend (you may want to add extra sweetener, though)

Preheat oven to 350 F.

Sift all dry ingredients together in medium bowl.

Mash bananas well with a fork then use a mixer to blend all wet ingredients together.

Add wet ingredients to dry and blend on low until incorporated.

Fold in your 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!

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