Chocolate Banana Bread

Name: Chocolate Banana Bread
Yield: Makes 1 large loaf
Ingredients: ½ cup (1½ oz/45 g) unsweetened cocoa powder; ½ cup (2½ oz/70 g) potato starch; ½ teaspoon baking soda; 1¼ teaspoons ground cinnamon; 1 teaspoon xanthan gum; 1 teaspoon baking powder; 3 large very ripe bananas, peeled and cut into pieces; ½ cup (1¾ oz/50 g) sorghum flour; ½ cup (1¾ oz/50 g) tapioca flour; 2 large eggs; About ½ cup (4 oz/125 g) plain yogurt; 1 cup (7 oz/220 g) firmly packed brown sugar; 1 cup (6 oz/185 g) bittersweet or semisweet chocolate chips; ½ cup (4 oz/125 g) unsalted butter, melted and cooled slightly; ½ teaspoon kosher salt; 1 teaspoon pure vanilla extract

Preparation info

Makes
1
large loaf

Difficulty
Easy

Appears in

Gluten-Free Baking

By Kristine Kidd

Published 2015

About

A dark chocolate banana bread I once developed for Bon Appétit magazine inspired this loaf, and this is every bit as good. Cocoa powder is a gluten-free ingredient that adds both texture and flavor to baked goods. This is a perfect treat for Sunday brunch, and leftovers keep well in the fridge.

Ingredients

1 cup (7 oz/220 g) firmly packed brown sugar
½

Dessert
Vegetarian
Bread
Gluten-free
Brunch

Method

Preheat the oven to 350°F (180°C). Line 9-inch (23-cm) glass loaf pan