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.
So remember that super long explanation as to why I bought giant sized Hershey’s milk chocolate bars???
Well, I found another use for chocolate chunks…besides just eating them plain and obsessing over the smooth melty goodness in my mouth.
You know how everyone likes to throw a little chocolate into their banana bread? Don’t deny it. Most of us just toss in some trusty old chocolate chips and call it good. Well guess what? Chunks trump chips ANY DAY.
There is something about the way chunks of chocolate melt into a recipe that is worlds better than a chocolate chip. Chocolate chips are meant to keep their shape while baking, so they tend not to spread.
But in my banana bread, I want that chocolate to spread. SPREAD AWAY! I want to bite into ooey gooey pockets of chocolate that have marbled throughout the loaf. Doesn’t that just sound amazing???
And, well, to be honest, I just wanted to use up another chocolate bar that was sitting in my mom’s pantry. So glad I did. SOOOO glad I did!
Gluten Free Chocolate Chunk Banana Bread is the new rave around here…in my own little world, in my own little head.
But that little world in my little head is saying, “Chocolate chunk all the things! This banana bread is freaking amazing! NO more chocolate chips!!!”
And since the voices in my head are all that matter anyway, I will from now on make my banana bread with chocolate chunks. Mark my words people.
Okay, well except for on top because they just look so pretty, right??? A sprinkle of chocolate chips on top is just perfect. Let’s not get irrational here.
The applesauce in this banana bread gives extra moistness to the bread, while adding a touch more sweetness. And I discovered that brown sugar pairs very nicely with the flavor of bananas. It adds more depth and warmth to this yummy treat.
Honestly guys, I would just call this banana bread a treat and eat it for dessert. It’s that good. Maybe I should rename it banana cake instead. It’s that sinful in taste and texture.
It got to the point that I had to ration Braelyn’s servings of this banana bread. She would request a little piece in the morning alongside her cereal, then would ask for a little slice for a treat after lunch, and finally would beg for a small sliver for dessert after dinner.
Pace yourself crazy child!
But, I can always gauge the deliciousness of my treats by the amount of seconds it takes my children to inhale them. And this bread? I’m pretty sure I timed her eating a slice in FIVE SECONDS FLAT one morning.
See if you can beat that record.
What is your favorite way to use chocolate chunks?
- 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
- Preheat oven to 350 degrees. Lightly grease and flour (with any gluten free flour) two 8 inch baking loaf pans. Set aside.
- 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.
- 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.
- 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.
- Roughly chop a giant sized Hershey's bar into small pieces to equal about 1¼ cups. fold chocolate chunks into batter.
- 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.*
- 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.