When you have bananas that are past their prime, what is the first thing you think of. Banana Bread? Me too. When you think of the perfect pal for a banana, what is the first thing you think of. Chocolate! Of course.
Adding chocolate chips to banana bread is good, but how about going a little further. How about adding cocoa powder to part of the batter, so the bottom part of the loaf is saturated with banana-chocolately nirvana. A sprinkle of mini chocolate chips spreads the chocolate throughout the loaf.
GF/CF Black Bottom Banana Bread
from: giddyupglutenfree, dorothy allard 2010
How to improve plain old banana bread, besides making it gluten and dairy free? By adding chocolate! And more chocolate!
3/4 cup canola oil
1 cup organic cane sugar
1 large egg
1 tsp vanilla
1 cup mashed ripe bananas
1 tbsp flax meal
1/3 cup almond milk (or other dairy-free milk)
1 cup mini chocolate chips (dairy and gluten free)
1/2 cup millet flour
1/2 cup sorghum flour
1/4 cup cornstarch
1/4 cup potato starch
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1/2 tsp salt
1 cup walnuts, chopped (optional)
1/4 cup unsweetened dark baking cocoa powder (100% cocao), sifted
Preheat oven to 350º. Grease a large loaf pan. Ingredients should be at room temperature.
1. In a medium-size mixing bowl, combine oil and sugar, blend with a mixer until combined. Add egg, mix until incorporated. Add vanilla, mashed bananas, flax meal, almond milk, mix until well blended without over-beating. Stir in chocolate chips. Set aside.
2. In a small mixing bowl, combine the dry ingredients (millet flour through salt). Sift into another bowl, then add to wet ingredients and mix until just combined. Fold in walnuts.
3. Spoon about 1/3 of the batter into another bowl, and add sifted cocoa powder. Stir just until incorporated.
4. Pour chocolate batter into prepared loaf pan, spread evenly with a spatula. Pour in the rest of the batter, spread evenly with a spatula.
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool for about 5 minutes, then gently slide out of the loaf pan onto a wire cooling rack.