Gluten Free Chocolate Banana Bread

Ingredients

• 3 (330 g)very ripe bananas, mashed— about 1½ cups
• 5/8 cup (140 g)Unsalted Butter
• 1/3 cup (75 g)brown sugar, packed
• 1/3 cup + 2tbs (75 g)Granulated Sugar
• 2 (100 g)large eggs— room temperature
• 2/3 cup (160 g)Greek Yogurt
• 1 tbs (12 g)vanilla extract
• 1 3/4 + 2 tbs (225 g)gluten free 1:1 flour
• 3/4 cup (85 g)Oat Flour
• 1/2 cup (45 g)Dutch Cocoa Powder
• 3/4 tsp (4 g)baking soda
• 1 1/2 tsp (7 g)Baking Powder
• 1/4 tsp (3 g)salt
• 1 tsp (3 g)ground cinnamon
• 2 tspEspresso Powder
• 2/3 cup (100 g)semi-sweet chocolate chips

Instructions

1. 1

   Preheat the oven to 350°F (175°C). Line a 9 × 5-inch loaf pan with parchment paper and set aside.

2. 2

   In a medium bowl, whisk together 225 g gluten-free measure-for-measure flour, 85 g oat flour, 45 g Dutch-processed cocoa powder, 1½ teaspoons baking powder, ¾ teaspoon baking soda, and ¼ teaspoon salt. Set aside.

3. 3

   In a large bowl, combine 330 g mashed banana, 140 g melted butter, 75 g caster sugar, 75 g dark brown sugar, 160 g Greek yogurt, 2 medium eggs, and 1 tablespoon vanilla extract. Whisk until smooth and well blended.

4. 4

   Add the dry ingredients to the wet mixture and gently fold until just combined. The batter should be thick but pourable; if it feels overly stiff, add up to 15 g milk or water, a little at a time, until the batter loosens slightly.

5. 5

   Fold in 100 g chocolate chips, reserving a small handful for the top

6. 6

   Pour the batter into the prepared loaf pan and smooth the surface. Sprinkle with the remaining chocolate chips. Bake for 55–70 minutes, or until a toothpick inserted into the center comes out with moist crumbs and melted chocolate, but no wet batter.

7. 7

   Allow the loaf to cool in the pan for 15 minutes, then lift out and transfer to a wire rack to cool completely before slicing.

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