GLUTEN FREE CHOCOLATE WALNUT BANANA BREAD
Try this deliciously moist Gluten Free Chocolate Walnut banana bread. This simple recipe is easy to whip up. You will be enjoying your tasty dessert in no time.
This recipe is for 2 loafs of bread
I like to split it in two and make 1 loaf and 6 large muffins.
Gluten Free Chocolate Walnut Banana Bread Recipe:
INGREDIENTS
2 Cups Gluten-free all purpose flour
1 tsp baking soda
1/4 tsp salt
4 large eggs, room temperature
1 cups mashed banana about 5 medium
1 cup brown sugar
1/2 cup apple sauce
1/3 cup olive oil
1 tsp pure vanilla extract
1/3 cup walnuts
1/3 cup chocolate chips
Gluten free Banana Bread Directions
Preheat oven to 350F
Prepare two 8×4 loafs pans or one loaf pan and a muffin try with butter. Loaf pans I use parchment paper and butter
In a large bowl add flour, baking soda and salt.
In a medium bowl mash bananas, whisk in eggs, sugar, applesauce, oil, vanilla, 3/4 of the walnuts and the chocolate chips (be Sure to leave enough walnuts and chocolate chips for sprinkling on top)
Pour into the flour bowl and mix until just combined.
Transfer batter
If making 2 loafs split in half and pour into each, sprinkle on top with some nuts and chocolate chips.
If making 1 loaf and 6 muffins, pour muffin batter first, then pour remainder into loaf pan, sprinkle loaf with nuts and chocolate chips.
Bake loaf at 350F for 45-55 minutes or until a toothpick comes out clean.
Bake Muffins at 350 for 25-30 minutes or until a toothpick comes out clean.
Leach each cool for 10 minutes before removing and place on a wire rack to finish cooling.
Notes
How to store gluten free banana bread.
Cover with plastic wrap and keep on the counter for 3 days or that you can keep in the fridge for up to 5 days. Freeze in an air tight container for several months.
Choose the right bananas
Use overripe bananas, they are sweeter. Yellow bananas with brown spots or those bananas you throw in your freezer are perfect for this recipe.
The gluten-free flour I use for baking this recipe
ONLY GOODNESS 1-TO-1 Blend, Gluten Free Flour.
For more easy recipes check out Pumpkin Sourdough Discard Bread Recipe, Ham and cheese scone,Dairy Free Sourdough Apple Crumble
GLUTEN FREE CHOCOLATE WALNUT BANANA BREAD
Ingredients
- 2 Cups Gluten-free all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 4 large eggs room temperature
- 2 cups mashed banana about 5 medium
- 1 cup brown sugar
- 1/2 cup apple sauce
- 1/3 cup olive oil
- 1 tsp pure vanilla extract
- 1/3 cup walnuts with a little extra to sprinkle on top
- 1/3 cup chocolate chips with a little extra to sprinkle on top
Instructions
- Preheat oven to 350℉
- Prepare two 8×4 loafs pans or one loaf pan and a muffin try with butter. Loaf pans I use parchment paper and butter
- In a large bowl add 2 Cups Gluten-free all purpose flour,1 tsp baking soda and 1/4 tsp salt.
- In a medium bowl add 2 cups mashed banana , whisk in 4 large eggs, 1 cup brown sugar, 1/2 cup apple sauce, 1/3 cup olive oil, 1 tsp pure vanilla extract, 1/3 cup walnuts and 1/3 cup chocolate chips(be Sure to leave enough walnuts and chocolate chips for sprinkling on top)
- Add into the flour and stir until just combined
- Transfer batter
- If making 2 loafs split in half and pour into each pan, sprinkle on top with some nuts and chocolate chips.
- If making 1 loaf and 6 muffins, pour muffin batter first, then pour remainder into loaf pan, sprinkle loaf with nuts and chocolate chips.
- Bake loaf at 350℉ for 45-55 minutes or until a toothpick comes out clean.
- Bake Muffins at 350℉ for 25-30 minutes or until a toothpick comes out clean.
- Leach each cool for 10 minutes before removing and place on a wire rack to finish cooling.
Notes
Let me know how you likes them and leave a comment below!