I didn’t really do much with my mother back on Mother’s Day (sorry mom) besides make two banana breads, but they both came out great (very moist, able to stand up to being sliced, etc) so…not the worst day? This one has both chocolate batter and chocolate chunks, without entirely overwhelming the banana flavor that’s the point of the whole thing.

Ingredients:

• 1 2/3 cups all-purpose gluten free flour
• 1/3 cup cocoa powder , Dutch processed
• 1/2 teaspoon xanthan gum (omit if your flour mix has xanthan gum already)
  
• 1/2 cup granulated sugar
• 1/4 cup tightly packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 cup chocolate chunks
• 1 cup banana, mashed (about 2 medium)
• 2 large eggs, room temperature
• 2/3 cup milk (dairy or unsweetened coconut)
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract

Preheat your oven to 350 degrees. Grease a 9×5″ bread pan and set aside. In a large bowl, combine the flour, cocoa powder, xanthan gum (if needed), both sugars, baking powder, baking soda, and salt, and whisk to combine. Add the chocolate chunks and stir until coated with the flour mixture. Set aside.

In a medium bowl, combine the eggs, mashed banana, milk, oil, and vanilla, and whisk to combine.

Pour the liquid mixture into the flour mixture and stir until just combined.

Pour the batter into the greased bread pan and bake 50-60 minutes, until the loaf passes the toothpick test. (Be careful when you’re testing it that you’re not just sticking your toothpick into a melted chocolate chip, and thinking that that means the batter is uncooked!)

Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

Double Chocolate Gluten Free Banana Bread

From What The Fork.

• 1 2/3 cups all-purpose gluten free flour
• 1/3 cup cocoa powder , Dutch processed
• 1/2 teaspoon xanthan gum (omit if your flour mix has xanthan gum already)
  
• 1/2 cup granulated sugar
• 1/4 cup tightly packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 cup chocolate chunks
• 1 cup banana, mashed (about 2 medium)
• 2 large eggs, room temperature
• 2/3 cup milk (dairy or unsweetened coconut)
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract

Preheat your oven to 350 degrees. Grease a 9×5″ bread pan and set aside. In a large bowl, combine the flour, cocoa powder, xanthan gum (if needed), both sugars, baking powder, baking soda, and salt, and whisk to combine. Add the chocolate chunks and stir until coated with the flour mixture. Set aside.

In a medium bowl, combine the eggs, mashed banana, milk, oil, and vanilla, and whisk to combine. Pour the liquid mixture into the flour mixture and stir until just combined. Pour the batter into the greased bread pan and bake 50-60 minutes, until the loaf passes the toothpick test. Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.