I love banana bread. It’s no secret. My favorite can be found at a restaurant named Bob Evans. I love Bob Evans too, but I digress. I don’t eat gluten, and I’m allergic to nuts. Have I mentioned that yet? I realized awhile ago I am allergic to walnuts, but when I started cutting out products from my diet, I found out I’m allergic to almonds. Then earlier this year, I decided to have a chicken pecan salad. Silly me. I had a cross allergic reaction that made me swell, itch and turn red. Okay, so I have eaten pecans my whole life, and in honor of my Nana, please read it as pee-can not pe-kahn, and now I can’t.
Okay, so I had what my husband would call an off ramp! Back to my love of Banana Bread. It’s one of those things my Nana used to make, and we would get it as a treat at Bob Evans. Well, for two reasons I have to avoid most banana breads, nuts and gluten. In Florida this last winter, I had to avoid the glutenous, nutty bread at Bob Evans, but that’s okay, I can make my own at home.
Sean’s Seal of Approval?
When I started eating gluten free, I tried a lot of things, a lot of recipes and a lot of different products. My husband doesn’t mind being gluten free as long as it tastes good. Finally, I realized that to make things that we liked and to make sure that I could have my banana bread and eat it too was to figure out the correct balance of ingredients to make it delicious. So with that long ramble, I must introduce you to my Gluten Free Chocolate Banana Bread that has Sean’s seal of approval!
This chocolatey-banana bread is moist, full of flavor and even has chocolate chips so that you don’t miss the texture of nuts in the bread. The bonus is that when you bake at home your whole house gets the wonderful banana bread aroma! I absolutely love to bake, and a lot of the recipes I like to make are usually ones with ingredients I have in my kitchen already.
A lot of gluten free baked products can be crumbly when cutting into them. One thing I have found for my breads is to slice them with a serrated knife before I take them out of the pan, but not all the way through to the bottom. Then when I’m slicing the bread out to eat, all I have to do is cut the bottom and the slices stay nice and clean.
I hope you’ll give this recipe a try! Remember to look for Sean’s Seal of Approval in some of my future posts… if Sean likes it, it must be good!
Gluten Free Chocolate Banana Bread
Chocolatey Banana goodness minus the gluten and nuts.
- 3-4 medium bananas mashed
- 2 large eggs
- 1/2 c butter melted and cooled
- 2 Tbsp Greek Yogurt
- 2 tsp vanilla
- 1 3/4 c gluten free flour I used Pamela's Artisan Flour
- 1/2 tsp xantham gum only add if flour does not contain xantham or guar gum
- 1/3 c cocoa powder
- 1 c sugar
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp baking powder
- 1 c semi sweet chocolate chips milk chocolate chips work well too
Preheat oven to 350 degrees. Grease a loaf pan.
(I mash my bananas using my stand mixer first)
Mixed mashed bananas, eggs, melted butter, Greek yogurt and vanilla together.
In a separate bowl, mix flour, xantham gum (if needed), cocoa powder, sugar,baking soda, salt and baking powder.
Mix dried ingredients into wet ingredients.
Fold in chocolate chips.
Pour into loaf pan. Bake at 350 degrees for 50 to 55 minutes and a toothpick inserted in center comes out clean.
I use my stand mixer for this recipe. I find mixing the ingredients well helps combine the flour better and prevents chunks of flour in the bread. i also use Pamela's Artisan flour because xantham gum is sometimes not my friend, and this flour uses guar gum.