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I hadn’t planned on making a banana bread recipe any time soon. Why? Because in my 31 years on this earth, I’ve just never really been a huge fan of banana bread. Or bananas in general. There I said it. But last week I had three bananas staring at me on the top of my refrigerator just getting browner and browner by the day. I knew they would be headed for the trash can before long. Since I’m not one to waste food, I decided to mash those babies up and stick them in a loaf pan. And you know what? The results were delicious.

If I can offer you just one piece of advice when making this recipe, it’s to let your loaf cool a little bit after it bakes before you slice into it. Why? It needs to cool to solidify a little bit, if you will. I have no patience whatsoever and cut into my loaf when it was pretty hot out of the oven. It didn’t slice very well (no surprise), it fell apart a little more than I wanted it to, and the consistency of the slice that I ate was much more cake than bread. Not that cake is ever a bad thing. But if you’re looking for more of a bread type recipe, which I assume you are since you’re reading this right now, just let that baby cool a little bit, m’kay? Cool story bro.

I’ve caught Mike eating handfuls of this banana bread since I made it a few days ago and I must admit I am shocked. He knows by now to not expect to find gluten in any of the things that I bake these days, and he’s typically one to shun any gluten free or somewhat healthier baked good. But this banana bread? This banana bread he LOVES. This coming from a man who declares that banana bread is his favorite. So, like I said, shocked. But thrilled! And it’s true. One bite of this tasty, chocolatey loaf and you won’t be able to believe it’s gluten free yourself!

thehungryhungryhiker

Double Chocolate Banana Bread

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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 people
Course: Breakfast, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup almond flour
  • 1 cup arrowroot flour
  • pinch sea salt
  • 2 tsp baking soda
  • 2 tsp cream of tartar
  • ½ cup cocoa powder
  • 1 + ¼ cups mashed bananas overripe, about 3 medium/large browned bananas
  • 3 eggs, large
  • 1 tsp pure vanilla extract
  • ½ cup pure maple syrup
  • ½ cup butter, melted and slightly cooled I use Kerrygold salted
  • ½ cup chocolate chips or chunks, heaping I use Enjoy Life Mega Chunks

Method
 

  1. Preheat the oven to 350° F. Line a 9" x 5" loaf pan with parchment paper and set aside.
  2. In a medium mixing bowl, whisk together the almond flour, arrowroot flour, sea salt, baking soda, cream of tartar, and cocoa powder. Set aside.
  3. Add the bananas to a large mixing bowl and mash (I used a potato masher) until they are runny. Add the eggs to the bowl and whisk. Add the vanilla extract, maple syrup, and melted butter and stir to combine. Slowly add the dry ingredients to the bowl and stir with a spoon until combined completely. Fold in the chocolate chips. Pour the batter into the parchment paper lined loaf pan. Sprinkle a few extra chocolate chunks on top if you wish.
  4. Bake at 350° F for 65 – 70 minutes, or until a toothpick inserted in the center of the bread comes out dry. Let the bread cool in the loaf pan for 10 minutes, and then remove the bread from the pan (using the parchment paper to lift it out) to let cool completely on a wire rack before slicing. Enjoy! Store leftovers covered in the refrigerator for up to five days.