Double Chocolate Banana Bread
This Double Chocolate Banana Bread made with chickpea flour is high in fibre and nutrients yet has that chocolatey taste you're looking for.
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Servings: 1 loaf
Ingredients
DRY INGREDIENTS
- 1½ cups chickpea flour, sifted
- ½ cup tapioca starch
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon xanthan gum
- ⅙ teaspoon salt
WET INGREDIENTS
- ¾ cup brown sugar
- 3 over ripe bananas
- ⅓ cup cooking oil
- 1 cup milk (or milk substitute)
- ½ tablespoon vanilla
ADD-INS
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F.
- Prepare loaf pan by lightly brushing or spraying with oil.
- In a large bowl combine all dry ingredients. Set aside.
- Put bananas in the large bowl of a stand mixer and mash.
- Add remaining wet ingredients and beat on medium-low speed until smooth.
- Turn speed to low and add the flour mixture in stages. Beat just until everything is combined.
- Fold in chocolate chips and pour batter into prepared pan.
- Bake in preheated oven for 60 minutes until top is lightly cracked and sides pull away from the dish.
- Cool for 10 minutes on wire rack. Loosen sides and remove loaf from pan. Allow to cool completely before serving.
Notes
If making mini muffins, regular muffins or small loaves bake 20-25 minutes. Record the time it took in your oven so you can repeat the recipe correctly every time.