Gluten Free Chocolate Chunk Banana Bread
 
Prep time
Cook time
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This Gluten Free Chocolate Chunk Banana Bread is loaded with ooey gooey chunks of chocolate and is extra tender and moist for a real treat.
Author:
Recipe type: Breakfast
Serves: 2 loaves
Ingredients
  • 1½ sticks butter, room temperature
  • 2 eggs
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • ½ teaspoon vanilla extract
  • ½ cup (4 oz.) unsweetened applesauce
  • 1 teaspoon salt
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon xanthan gum
  • ½ cup brown rice flour
  • ¼ cup sweet sorghum flour
  • ⅓ cup coconut flour
  • ⅔ cup potato starch
  • ¼ cup arrowroot or tapioca starch
  • 1¼ cups mashed bananas
  • 1 giant sized Hershey's milk chocolate bar, roughly chopped
Directions
  1. Preheat oven to 350 degrees. Lightly grease and flour (with any gluten free flour) two 8 inch baking loaf pans. Set aside.
  2. In a large mixing bowl or stand mixer, cream together butter, granulated sugar, and brown sugar for 3-5 minutes or until light and fluffy. Add eggs one at a time, beating for 30 seconds after each addition. Add vanilla and mix on low until incorporated.
  3. In a smaller mixing bowl sift together salt, baking powder, xanthan gum, baking soda, cinnamon, brown rice flour, sorghum flour, coconut flour, potato starch, and arrowroot starch.
  4. Add half of dry ingredients to wet mixture and mix on low until combined. Add mashed banana and applesauce and mix until combined. Add remaining dry ingredients and mix on low until incorporated, scraping down the sides as needed.
  5. Roughly chop a giant sized Hershey's bar into small pieces to equal about 1¼ cups. fold chocolate chunks into batter.
  6. Fill loaf pans ⅔ way full with batter, making sure that both pans are filled equally for even baking time and bake at 350 for 40-45 minutes or until tops of loaves spring back at the touch of a finger or toothpick inserted into center comes out clean with few crumbs.*
  7. Cool loaves in pans for 15 minutes on a cooling rack, Gently remove loaves from pans by lturning upside down and continue cooking loaves right side up on cooling racks for an additional 20 minutes before serving.
Notes
*Do not mistake melted chocolate on the toothpick for uncooked batter. Otherwise you will overbake. If tops of loaves are overly browning and centers are not set, lightly cover with foil, shiny side up.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-chocolate-chunk-banana-bread/