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Double Chocolate Banana Bread

March 9, 2014 · by Ari · 22 Comments

Ultra soft and tender gluten-free chocolate banana bread filled with melty dark chocolate chips with NO butter or oil!

Double Chocolate Banana Bread: Gluten-free, NO butter, NO oil!

Do you know what the best thing about working at a school is? Spring break. And summer break. And winter break. And, you know, all of those bank holidays. But there is something about spring break that seems to come right when you need it. That moment when you think that pretty much any mundane task seems more appealing than teaching kids to sing and dance, which is usually awesome and fun.

Double Chocolate Banana Bread: Gluten-free, NO butter, NO oil!

So…it’s spring break! Aside from my training and finishing up a house project (it’s SO fun–I can’t wait to show you!), I plan on doing a whole lot of nothing and enjoying every second of it.

Double Chocolate Banana Bread: Gluten-free, NO butter, NO oil!

These are my favorite times to bake. A random day off? Perfect time for brownies! A morning with no workout planned? Double chocolate banana bread, obviously.

Double Chocolate Banana Bread: Gluten-free, NO butter, NO oil!

I used to feel really…blah about banana bread. I always expected it to be dry and chewy. Whenever I’d see it at a bakery, it just never looked soft and tender, but then I found a recipe I loved, and I haven’t stopped making it, or variations of it. I can’t believe I missed out on this magical treat for so long!

Double Chocolate Banana Bread: Gluten-free, NO butter, NO oil!

Last week I had some bananas sitting on my counter begging to be made into banana bread. I eat a lot of bananas, so they don’t get to that extra-ripe-not-at-all-appealing-to-eat-raw stage very often. This day, however, they were there, and they were calling my name and whispering sweet nothings about how they wanted to be combined with flour and chocolate and brown sugar. So…I caved.

Double Chocolate Banana Bread: Gluten-free, NO butter, NO oil!

I think this chocolate version might even be my favorite. The chocolate comes from both the cocoa powder (use Dutch process, pretty please), and the melty chocolate chips, and it’s flavor is only enhanced by a touch of espresso powder. This is optional, but I suggest it–it will not make your banana bread taste like coffee (although, add more and sub some buttermilk for coffee for a mocha variety…ooomg), but it brings out the chocolate flavor! The result is ridiculously soft, chocolatey and decadent. I brought the rest of this banana bread to work and my friend Denise said it was her favorite thing I’ve ever made. And let me tell you, I bring a lot of food to work, so you know this one’s a winner. 😉

Print
Double Chocolate Banana Bread

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 12-16

Serving Size: 1 slice

Double Chocolate Banana Bread

Ultra soft and tender gluten-free chocolate banana bread filled with melty dark chocolate chips with NO butter or oil!

Ingredients

  • 1 3/4 cups gluten-free baking blend (or white whole wheat flour)
  • 1/4 cup cocoa powder (preferably Dutch process)
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon espresso powder, optional
  • 3 extra ripe medium bananas, mashed
  • 1/3 cup unsweetened applesauce
  • 2/3 cup brown sugar
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 3/4 cup reduced fat buttermilk*
  • 1 cup dark chocolate chips*

Instructions

  1. Preheat oven to 350. Spray a 9x5" loaf pan with nonstick spray. Set aside.
  2. In a medium bowl, whisk together baking blend, cocoa powder. cornstarch, baking soda, baking powder and espresso powder. In a large bowl or stand mixer, beat together bananas, applesauce, sugars and vanilla until well combined. Stir in half the flour mixture, then buttermilk, then remaining flour mixture. Fold in chocolate chips.
  3. Transfer batter to prepared loaf pan. Bake until a toothpick inserted in the center comes out with just a few crumbs, about one hour. Set loaf pan on a wire rack to cool completely. Store in an airtight container for up to one week.

Notes

*To make vegan, replace buttermilk with 3/4 cup unsweetened almond milk + 1 teaspoon apple cider vinegar. *I used a combination of regular and mini chocolate chips. Either will work.

3.1
http://www.arismenu.com/double-chocolate-banana-bread/

Filed Under: Breads & Muffins, Dessert, Gluten-free, Vegan ·

Comments

  1. Divya @ Eat. Teach. Blog. says

    March 10, 2014 at 12:09 am

    Yes, yes, yes. This looks HEAVENLY. I WILL be making this next weekend!
    Divya @ Eat. Teach. Blog. recently posted…Silent Sunday [3/9/14]My Profile

    Reply
  2. Brittany @ Delights and Delectables says

    March 10, 2014 at 12:26 am

    OH I DIE! too bad I only have 2 very ripe bananas…. boo!!!
    Brittany @ Delights and Delectables recently posted…Another Lifetime AgoMy Profile

    Reply
    • Ari says

      March 11, 2014 at 12:43 am

      You could totally modify the rest of the ingredients to work! Or just add extra applesauce or some coconut oil to replace the banana 🙂

      Reply
  3. Melanie @ Nutritious Eats says

    March 10, 2014 at 1:01 am

    Oooh I’ve got all these ingredients. I actually have a big bunch of bananas I let go over ripe so I could make banana bread muffins for the kids this week. Now I am going to have to do this is well.
    Melanie @ Nutritious Eats recently posted…Make-Ahead Salad BowlsMy Profile

    Reply
    • Ari says

      March 11, 2014 at 12:46 am

      I do that sometimes too!

      Reply
  4. Angela @ Happy Fit Mama says

    March 10, 2014 at 4:42 am

    Chocolate version your favorite? But of course! This is perfect sine I have a few very ripe bananas screaming to be made into banana bread. Thanks friend!
    Angela @ Happy Fit Mama recently posted…When Does Play Become Exercise?My Profile

    Reply
    • Ari says

      March 11, 2014 at 12:47 am

      Haha I guess that doesn’t come as too big of a surprise. 😉

      Reply
  5. Carla says

    March 10, 2014 at 6:59 am

    oh yes.
    BLAH HERE TOO.
    dry and crumbly….but no mo’
    This looks decadent and moist (I know. everyone hates that word but… :))
    Carla recently posted…Coconut oil pulling: 2 years later.My Profile

    Reply
    • Ari says

      March 11, 2014 at 12:48 am

      Haha I do hate the word, but I have literally looked through the thesaurus and sometimes there is just no other option! Def not dry and crumbly 🙂

      Reply
  6. Linz @ Itz Linz says

    March 10, 2014 at 7:33 am

    yesssssssssssss! #want #likealways
    Linz @ Itz Linz recently posted…School Baby ShowerMy Profile

    Reply
  7. Jennifer F says

    March 10, 2014 at 7:57 am

    I’d put a scoop of ice cream on that and call it dessert.!
    Jennifer F recently posted…Refuel & Recover – Easy Protein Snacks for AthletesMy Profile

    Reply
  8. Amanda @ .running with spoons. says

    March 10, 2014 at 11:23 am

    I have the same issue with bananas — I go through them too quickly so they never end up making it to that perfect stage of life. And when is coffee EVER optional?!? This looks amazing, Ari.
    Amanda @ .running with spoons. recently posted…. monthly favourites – february 2014 .My Profile

    Reply
    • Ari says

      March 11, 2014 at 12:49 am

      Truth. I was kinda kicking myself for not making it mocha banana bread instead! Next time…

      Reply
  9. Laura @ Mommy Run Fast says

    March 10, 2014 at 3:20 pm

    Ooh, I want this right now! Although my goal is to make it through Lent without dark chocolate, and so far I’m doing it. 5 days without chocolate, impressive, huh?! 🙂
    Laura @ Mommy Run Fast recently posted…20 Weeks Bump UpdateMy Profile

    Reply
    • Ari says

      March 11, 2014 at 12:49 am

      OMG that sounds awful! Sorry that was the least supportive response ever. What I meant to say was good job friend! I am totally impressed! 🙂

      Reply
  10. Stephanie @ Eat. Drink. Love. says

    March 11, 2014 at 1:28 am

    You had me a double chocolate! 🙂
    Stephanie @ Eat. Drink. Love. recently posted…Easy Rice PilafMy Profile

    Reply
  11. Elizabeth @ SugarHero.com says

    March 16, 2014 at 1:43 am

    I am just so into this bread! I can tell how moist it is just by looking at the pictures–and I love that it’s healthier than my usual recipe!
    Enjoy your break! Sleep in for me! 🙂
    Elizabeth @ SugarHero.com recently posted…Strawberry Rhubarb PieMy Profile

    Reply

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