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Chocolate Banana Bread {grain & gluten free}

banana bread

Chocolate Banana Bread is a super moist, grain and gluten free treat for all chocolate lovers! Packed with dark chocolate and walnuts in every bite!

chocolate banana bread

Even though I’m a food blogger, I have to tell you, sometimes I just really shock the hell out of myself with recipes and this recipe is one of those times. It is SO good! I’m not kidding, when it came out of the oven I was like “holy hell, I MADE that”. My kid’s loved it too AND my husband, so it is an all around winner, promise!

This bread is delicious by itself, but I may have also enjoyed it with a scoop of vanilla ice cream and a side of berries! A healthier dessert FOR SURE!

How To Make Chocolate Banana Bread With Walnuts

  • To start, beat olive oil, eggs, maple syrup, vanilla and apple cider vinegar in a large bowl until well combined, about 30 seconds.
  • In a small mixing bowl, whisk together coconut flour, almond flour, baking soda, salt and cocoa powder.
  • Combine dry ingredients into wet ingredients and whisk till incorporated (you can use a blender, but I hate using a blender with cocoa because I always end up with a huge mess). The mixture will be very thick.
  • In your mixing bowl that you combined your dry ingredients in (that is now empty) combine your ripe bananas and milk, mixing with a fork. Mix together, but it will still be lumpy, that’s ok.

gluten free banana bread

  • Pour the banana mixture into the chocolate mixture and whisk till combined.
  • On a cutting board, chop up your favorite dark chocolate bar and walnuts. THIS is the chocolate bar I used. Fold chocolate and walnuts into banana bread mixture.
  • Spray a bread pan (I 100% prefer THIS glass pan) with spray (or use coconut oil or butter) and then line pan with parchment paper so that the paper goes up the long sides and covers the bottom. Don’t skip the parchment paper or the bottom of your bread will not come out of the pan, trust me.

  • Pour batter into loaf pan and bake bread at 350 degrees for 55 minutes, until toothpick comes out clean when pressing in the center of the loaf.

chocolate banana bread

  • Let bread cool for about 30 minutes before transferring to a wire rack to finish cooling completely.
  • Once cooled, slice and enjoy!

banana bread

For other grain and gluten free chocolate treats, try my favorite Double Chocolate Muffins, Avocado Brownies and Fudge Filled Chocolate Cookie Cups!

Chocolate Banana Bread {grain & gluten free}

Chocolate Banana Bread is a super moist, grain and gluten free treat for all chocolate lovers! Packed with dark chocolate and walnuts in every bite! 
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 2 tbsp olive oil
  • 4 eggs
  • 3 tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/2 tsp apple cider vinegar
  • 1/2 cup coconut flour
  • 1/4 cup almond flour
  • 1/3 cup pure cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup milk
  • 3 bananas very ripe
  • 3 oz dark chocolate bar chopped
  • 1/2 cup walnuts chopped

Instructions

  1. Add the olive oil, eggs, maple syrup, vanilla and apple cider vinegar to a large mixing bowl and using a hand blender, blend for about 30 seconds, till well combined. 

    In a small mixing bowl, whisk together coconut flour, almond flour, cocoa powder, baking soda and salt. 

    Pour the dry ingredients into the wet ingredients and whisk until well combined, batter will be very thick. 

    In small mixing bowl (that was previously used for dry ingredients) combine ripe bananas and milk and blend together, using a fork. Mixture will be lumpy. 

    Pour banana mixture into batter and whisk till well combined. Fold in chopped dark chocolate bar and walnuts. 

    Spray a glass loaf pan with cooking spray (or coat with coconut oil or butter). Cut a piece of parchment paper to lay in pan so that it covers the bottom and goes up both long sides of the pan. 

    Pour batter into loaf pan and bake at 350 degrees for 55 minutes, till bread is cooked through and toothpick comes out clean. 

    Let cool in pan for about 30 minutes and then remove from pan and let finish cooling on wire rack. 

    Once cooled, slice and serve!

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