Chocolate banana bread

This double chocolate banana bread is the ultimate comfort food. It is irresistible, fudgy, sweet because of those deliciously tasty bananas and all in all it is great for any kid big or small 😛

It’s also dead easy to make, and gluten-free to boot. The bananas and almond flour keep it nice and moist for days – although, let’s be real, there’s no way this deliciousness will last that long. I give it two hours, tops.

Before sharing the recipe, lets go through some basics


How long do you bake banana bread?

For perfectly baked and in the end moist banana bread I would definitely recommend baking it at 355 ºF (180 ºC) for about 45 minutes to an hour. The best way to judge the doneness of the banana bread is to insert a toothpick or skewer into the middle and when it comes out clean or with only a few crumbs attached, you know it’s done.

How do you keep banana bread moist?

The almond & oat flour, bananas and cashew butter will ensure for your banana bread to keep moist for 3-4 days, but…

It is important for you to follow the recipe to ensure that texture for longer and as long as you follow the recipe, you don’t need to worry about dry banana bread. However, I recommend keeping the banana bread in cooled in a closed container because it can rotten outside if it is too hot, so better for you to place it in the fridge 🙂

Why is this recipe special??

Because it is…

  • Gluten, Oil, and Refined Sugar-Free
  • Super moist and  fluffy 
  • Can be stored at in the fridge for up to a week
  • It is made with only 10 ingredients 

Course Breakfast, Dessert, Snack
Cuisine American, healthy
Keyword almonds, banana, chocolate
Prep Time 15 minutes
Cook Time 1 hour

Ingredients

  • 100g gluten-free quick cooking oats
  • 50g gluten-free rolled oats
  • 1/2 tsp baking powder
  • 50g Iswari Buddha chocolate hit mix (or 30g of almond flour and 10g of cocoa powder)
  • 10g cocoa powder
  • 50g coconut sugar
  • 55g nut butter of choice
  • 100ml almond milk or other plant milk
  • 2 eggs
  • 3 big spotty and very ripe bananas

Instructions

  1. Heat up the oven at 355 ºF (180 ºC).

  2. In a blender blend the QUICK oats until you get oat flour. The add in the buddha mix, rolled oats, baking powder and cocoa powder. Mix until well combined.

  3. In a bowl mash the 2 bananas with a fork. Then add in the eggs, almond milk, sugar and nut butter and combine well. After you get an evenly blended mixture start adding the dry ingredients into the wet.

  4. Place the mixture into a bread mould and bake the bread for around 45 minutes to an hour.

    Once it is baked, let it cool down on a cooling rack.

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