Double Chocolate Banana Bread

• servings: 10 servings
• active time: 10 minutes
• total time: 1 hour 10 minutes

Ingredients

140 grams 1:1 gluten-free flour blend

45 grams Dutch cocoa or raw cacao

1 teaspoons baking soda

1/2 teaspoon salt

3 bananas (ripe) (approx. 340 grams mashed)

224 grams sugar

1 large egg (50 g)

56 grams/ml avocado oil (or any neutral oil)

1 teaspoons vanilla extract

100 grams chips - chocolate, peanut butter, butterscotch, etc.) (optional)

70 g powdered sugar

40 g Dutch Cocoa or raw cacao

70-80 g plant milk or milk of choice

1/2 tsp vanilla extract

Directions

Directions

In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.

Put the bananas and sugar in another large bowl. Mash with a potato masher or a fork, until there are no pieces bigger than the size of a pea. Add the egg, mixing well to incorporate. Stir in the oil and vanilla, mixing well.

Stir in the flour mixture, a third at a time, until just combined.

If using chips, add and mix to combine.

Set the batter aside to rest for 30 minutes.

Preheat the oven to 350 degrees.

Spray a 8½x-4 ½-inch loaf pan, line with parchment if desired. Add your batter and bake for 50 minutes - hour or until a toothpick or cake tester comes out clean. I usually check on them, and rotate the pans after the first 30 minutes.

If baking as muffins, baking time is reduced to approximately 25 minutes.

Remove from the oven. Allow the loaf to cool in the pan for 5-10 minutes and then remove to a cooling rack.

Glaze

Sift the sugar and cocoa powder together into a bowl. Slowly whisk in the milk stirring until the mixture is smooth. Add the vanilla

Once your loaf id completely cool, pour your glaze evenly over the top.

Nutrition

• Serving Size: 1 slice
• Calories: 265 kcal
• Total Fat: 8 g
• Saturated Fat: 2 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.002 g
• Cholesterol: 19 mg
• Sodium: 244 mg
• Total Carbohydrate: 51 g
• Dietary Fiber: 5 g
• Total Sugars: 34 g
• Protein: 4 g