Gluten Free Chocolate Banana Bread with Peanut Butter Swirl
 
Prep time
Cook time
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Indulge in this Gluten Free Chocolate Banana Bread with Peanut Butter Swirl for your next sweet breakfast or afternoon snack. It's perfectly fudgy with pockets of melted chocolate chips and a drizzle of peanut butter on top.
Author:
Recipe type: Breakfast
Serves: 6 mini loaves
Ingredients
  • 1 stick butter, melted
  • ½ cup vegetable oil
  • 1 cup sugar
  • ¾ cup brown sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1½ cups mashed ripened bananas (about 4-5)
  • ½ cup full fat sour cream
  • ½ cup hot water
  • 1 cup cocoa powder
  • 1 teaspoon salt
  • 2½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon xanthan gum (only if your flour blend doesn't already contain a gum)
  • 2½ cups high quality gluten free all-purpose flour or my preferred blend: ⅔ cup white rice flour (100 g), ½ cup brown rice flour (65 g), ½ cup sorghum flour (66 g), ½ cup tapioca starch (62 g), and ¼ c potato starch (40 g)
  • 2 cups semi sweet chocolate chips, divided
  • ½ cup natural stir peanut butter (optional)
Directions
  1. Preheat oven to 350 degrees. Grease six mini or three standard nonstick loaf pans and set aside. Line with parchment paper if desired. If making muffins, fill muffin tins with 24-30 liners. Set aside.
  2. Melt butter in a large microwave safe mixing bowl. Add oil, granulated sugar, brown sugar, eggs, and vanilla. Whisk until smooth. In a small mixing bowl, mash bananas until soupy. Transfer to large mixing bowl. Add sour cream and mix until smooth and fully incorporated.
  3. In a microwave safe bowl, heat water for 1 minute. Remove from microwave and add ¾ cup cocoa powder. Whisk until a smooth paste forms. Add to batter and whisk until smooth. Add remaining ¼ cup cocoa powder to batter and whisk until smooth.
  4. In a separate smaller mixing bowl, sift together salt, baking powder, baking soda, xanthan gum (if your flour blend doesn't already contain a gum), and gluten free flour (or my preferred blend). Add dry ingredients to wet and stir until fully incorporated, scraping down bottom and sides of the bowl. Let batter sit for 10 mins.
  5. Add 1¼ cups chocolate chips and stir to combine. Divide batter between mini loaf pans, standard loaf pans, or muffin tins, filling ¾ way full. Microwave peanut butter for 30 seconds and stir until smooth. Drizzle on tops of loaves or muffins. Gently swirl once or twice through with a knife. Add remaining chocolate chips on top and gently press down so they stick to the batter.
  6. Bake mini tins for 35-40 mins, standard tins for 55-65 mins, and muffins for 18-22 mins or until tops of loaves bounce back at touch of a finger and toothpick inserted into centers comes out clean with few moist crumbs or melted chocolate (just no wet batter).
  7. Remove tins from oven and let loaves sit on cooling rack for 15 minutes. Run knife along the edges. Carefully flip out and continue cooling on cooling racks. Let muffins sit in tins for 3-5 mins on cooling rack and then gently remove from tins and continue cooling on cooling rack. Allow bread or muffins to completely cool before eating.
  8. Store leftover bread or muffins in an airtight container or in plastic wrap at room temperature for up to 3 days, in fridge for up to 1 week, or in freezer for up to 3 months. Serve at room temperature or slightly warmed for 10-15 seconds in microwave.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-chocolate-banana-bread/