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Gluten Free Banana Bread With Chocolate

Going gluten free a year ago seemed daunting at first. Once I started getting into the swing of things, I realized there are so many gluten free options out there. One day after yoga I went over to visit my aunt, who is also gluten free. She had just made this recipe and offered me a slice. It was heavenly. While I’ve always been a fan of banana bread, the chocolate nutella swirl takes it to a whole other level. This banana bread is super soft, moist and is a great snack if you’re wanting something sweet.

Enjoy!

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Gluten Free Banana Bread with Chocolate

Ingredients
  • 3 medium ripe bananas
  • 1 flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) *may substitute for a whole egg
  • 1/2 tsp pure vanilla extract
  • 3 tbsp melted coconut oil
  • 1/4 cup coconut or white sugar
  • 1/4 cup brown sugar
  • 2 tbsp maple syrup
  • 3.5 tsp baking powder
  • 1/2 tsp sea salt
  • 3/4 cup unsweetened almond milk
  • 1 1/4 cup almond flour *may substitute almond meal
  • 1 1/4 cup gluten free oats
  • 1/4 cup nutella
Directions
  1. Preheat oven to 350 and spray a loaf pan with nonstick spray.
  2. Prepare flax egg in mixing bowl and let sit for 5 minutes.
  3. Add banana and mash well with fork. You want this pretty smooth, less chunky.
  4. Add remaining ingredients through almond milk and whisk to combine. Add almond flour, gluten free flour and oats. Combine well.
  5. Pour into the pan and smooth with a spoon. Add the nutella swirl on top.
  6. Bake 1 hour and 5 minutes – 1 hour and 15 minutes. When done, it should be firm and golden brown on top.
  7. Let rest for 10 minutes in pan.
  8. Let completely dry before cutting or it will be too tender. It’s awesome the next day!
  9. Store leftovers at room temperature for up to a few days. Slice and freeze for longer term storage.
 
This is best the next day and can be stored at room temperature for 3 days.
 

Nutritional information: 1 slice is 331 calories

Recipe via Vanessa Ramey

 

 

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