Chocolate Banana Bread #recipe, regular & gluten-free, from author @DarylWoodGerber

From Daryl:

I just finished the rewrite and edits on SHREDDING THE EVIDENCE, the 9th Cookbook Nook Mystery.

Cover reveal coming soon!

I've got to tell you that I was really burning the midnight oil on this manuscript mainly because I'd also just turned in the second book for the FAIRY GARDEN MYSTERIES.  But I had a deadline. I hate to be late on one. Have I been in the past? Yes. But I prefer to turn things on time.  So I needed to treat myself to keep the creative juices flowing.

To that end, I went online to find something decadent. Rich. Scrumptious. Made with chocolate.

Who doesn't love chocolate? Who doesn't love bananas? Who doesn't love frozen chocolate bananas? Okay, there might be a few, on both counts. If that's the case, this recipe is not for you. Do you like raspberries? If so, try the coffee cake recipe I shared two weeks ago HERE.

FYI, this recipe is NOT a frozen chocolate banana, but it is a delicious pairing of the two flavors, and it's easy to make. I always have ripe bananas in the refrigerator, and lately I've stocked up on good Dutch process cocoa because I've been making protein-cocoa goodies that help me get through the day. I really like Penzey's, but there are plenty of choices on the market.

I found this recipe on TWO PEAS IN THEIR POD if you'd like to check out their photos. I tweaked it for myself to make it gluten-free and am sharing both recipes. Enjoy.

Chocolate Banana Bread

(Serves 12-16)

1 cup all-purpose flour

1/2 cup Dutch process cocoa

1 teaspoon baking soda

1/2 teaspoon sea salt

3 large ripe bananas = 1 ½ cups mashed

1/4 cup unsalted butter, melted and slightly cooled

1/4 cup canola oil, or melted coconut oil

3/4 cup light brown sugar, packed

1 large egg at room temperature

1 teaspoon pure vanilla extract

1 cup semisweet chocolate chips, divided

Preheat oven to 350 degrees F. Grease 9 x 5 loaf pan with nonstick cooking spray.

In a medium bowl, whisk together flour, cocoa powder, baking soda, and sea salt. Set aside.

In a large bowl, mix the ripe bananas, melted butter, and oil.  Mix in the brown sugar, egg, and vanilla. Beat until smooth.

Stir the dry ingredients into the wet ingredients. Stir in 3/4 cup chocolate chips.

Pour the batter into the prepared pan. Sprinkle or place the remaining 1/4 cup chocolate chips onto the top.  Bake for 50-60 minutes or until a toothpick inserted into the center of the bread comes out “mostly” clean. You might have some melted chocolate chips on the toothpick.

Remove the pan from oven and set on wire cooling rack. Let cool in pan for 15 minutes. Run a knife around the edges of the bread and carefully remove the bread from the pan. Let the bread cool slightly. Serve warm.

The bread will keep, wrapped in plastic wrap, for 4 days on the counter. Longer in the refrigerator.  It may be frozen.

Chocolate Banana Bread

Gluten-Free Version

(Serves 12-16)

1 cup gluten-free flour

1/2 cup Dutch process cocoa

1 teaspoon baking soda

1/2 teaspoon xanthan gum

1 tablespoon whey powder

1/2 teaspoon sea salt

3 large ripe bananas = 1 ½ cups mashed

1/4 cup unsalted butter, melted and slightly cooled

1/4 cup canola oil, or melted coconut oil

3/4 cup light brown sugar, packed

1 large egg at room temperature

1 teaspoon pure vanilla extract (make sure gluten-free)

1 cup semisweet chocolate chips, divided

Preheat oven to 350 degrees F. Grease 9 x 5 loaf pan with nonstick cooking spray.

In a medium bowl, whisk together flour, cocoa powder, baking soda, xanthan gum, whey powder, and sea salt. Set aside.

In a large bowl, mix the ripe bananas, melted butter, and oil.  Mix in the brown sugar, egg, and vanilla. Beat until smooth.

Stir the dry ingredients into the wet ingredients. Stir in 3/4 cup chocolate chips.

Pour the batter into the prepared pan. Sprinkle or place the remaining 1/4 cup chocolate chips onto the top.  Bake for 50-60 minutes or until a toothpick inserted into the center of the bread comes out “mostly” clean. You might have some melted chocolate chips on the toothpick.

Remove the pan from oven and set on wire cooling rack. Let cool in pan for 15 minutes. Run a knife around the edges of the bread and carefully remove the bread from the pan. Let the bread cool slightly. Serve warm.

The bread will keep, wrapped in plastic wrap, for 4 days on the counter. Longer in the refrigerator.  It may be frozen.

I have to admit that something this dark and rich doesn't photograph as prettily as I'd hoped.

Don't forget to order the first book in my new Fairy Garden Mystery series,

A SPRINKLING OF MURDER, coming June 2020.

You can read all about it and order it on various sites 

on my website HERE. 

Plus I've posted a few of my fairy garden photos and there's a book trailer!

And here are a few of my other books...

Order FAN MAIL, the second in series, trade paperback and e-book: HERE

Order SIFTING THROUGH CLUES, the 8th Cookbook Nook Mystery, trade paperback and e-book HERE

SAVOR THE MYSTERY!

 

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