gooey double chocolate banana bread
gooey double chocolate banana bread
welcome to this weekend, where i’ve torn off a few more links in my paper chain countdown to The Move, and Operation Kitchen Clean Out is well under way. the highlights: made my miso maple caramelized veggies , a pasta that was mostly tomato sauce but mostly decent, and several rounds of scrambled eggs. the lowlights: a pretty ‘unique’ salad topped with the saddest freezer shrimp and a few sad, crumbly pistachios, and an elusive jar of mayo that’s cackling at me from the fridge because it knows it and i know it that it will absolutely not get eaten (re: i hate mayo. I use it for chicken salads and chicken salads only.)
in the midst of packing up my little lift and taking apart furniture (realizing for the 288347289374th time in my life that one lone screw driver is not the right tool for everything, but we are persevering through stubbornness) i did a little baking and made a pretty delightful double chocolate banana bread. for packing snacking purposes, firstly, for making use of a few flours, secondly, and because i’m fairly certain if polled, everyone everywhere would vote yes for gooey double chocolate banana bread.
a few things before we get started:
- this is a grain-free bread recipe. the almond flour + tapioca starch combo is the only one i worked with, so if you’re going to sub, may the odds be ever in your favor
- the bananas have to be brown, if not dang near black. i don’t make the rules
- the yogurt helps to make the gooey double chocolate banana bread get gooey. i used whole milk greek yogurt because i also like it for breakfast, so use whatever you prefer
- everyone’s oven will vary, so start checking the doneness of the bread around 50 minutes. mine took 56, exactly
- more is more is more with chocolate chips, so, have a blast, party people
gooey double chocolate banana bread
makes: 1 loaf
prep time: 10 minutes
cook time: 50-60 minutes
2 brown bananas
1/2c plain or vanilla yogurt (i used whole milk greek yogurt, but non-dairy will work, too)
3 eggs
1/2c maple syrup
1tsp vanilla extract
1 1/2c almond flour
1/2c tapioca starch
1/3c cocoa powder
1 1/2tsp baking powder
1/2tsp salt
1/2c chocolate chips
preheat the oven to 350.
in a large bowl, whisk the wet ingredients until smooth, the add the dry, and whisk again until everything is incorporated. fold in the chocolate chips.
line a bread dish with parchment paper, and spray with non-stick cooking spray. pour in the batter, smoothing the top even. sprinkle a few extra chocolate chips on top, if you’d like. bake for 50-60 minutes until a knife inserted comes out clean, then let cool on a cooling rack for at least 1 hour before lifting the bread out of the dish.
to store, wrap the loaf tightly in foil; it’ll keep for 5 days at room temp or refrigerated, so go go go! (if it lasts 5 days, that is.)