I’m not kidding when I say this dark chocolate + walnut banana bread was gone within hours after I made it. I’m also not kidding when I say that this bread is 100% gluten free, and it doesn’t taste like cardboard.
Personally, I do not live on a gluten free diet. However, I have had this Betty Crocker Gluten Free Rice Flour Blend sitting in my cabinet. I had a few bananas going old, some left over dark chocolate from my overnight oats, and some walnuts…… sooooo obviously I had to make banana bread.
I’ve used the gluten free rice flour blend before to make these amazing gluten free, dairy free peanut butter cupcakes, that I still have not posted. What I love most about this flour is the fact that it is a 1:1 substitute. Knowing that baking is such an exact science, I get spooked when looking for healthier flour alternatives. Maybe this isn’t the healthiest alternative, but I know that my ratios and everything won’t get all messed up.
dark chocolate + walnut banana bread
- 1/3 c. oil, I used coconut
- 1/4 c. honey
- 1/2 c. brown sugar
- 1 tsp vanilla extract
- 1 egg
- 1 1/2c. gluten free rice flour blend
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 c. ground flaxseed
- pinch of salt
- 3 bananas, mashed
- 1/2 c. chopped walnuts + dark chocolate chips, plus more for topping
- Preheat your oven to 350 and grease a bread pan.
- In a large mixing bowl, on slow speed, mix together your oil, honey, brown sugar and vanilla extract.
- Once all these ingredients are mixed together, beat in your egg.
- In a separate large bowl, combine your flour, baking soda, baking powder, flax seed and salt.
- On slow speed, pour your dry ingredients in your wet ingredient mix. Mix until the dry is just incorporated.
- Fold in your mashed bananas and 1/2 cup of chopped walnuts. Pour in bread pan, sprinkle additional walnuts and chocolate chips, and bake for 35-40 minutes.
- Once you can stick a toothpick in the center and have it come out clean, take it out of the oven, let cool, slice and enjoy!