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dark chocolate + walnut banana bread

dark chocolate + walnut banana bread
dark chocolate + walnut banana bread

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

Ingredients

  • 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

Instructions

  1. Preheat your oven to 350 and grease a bread pan.
  2. In a large mixing bowl, on slow speed, mix together your oil, honey, brown sugar and vanilla extract.
  3. Once all these ingredients are mixed together, beat in your egg.
  4. In a separate large bowl, combine your flour, baking soda, baking powder, flax seed and salt.
  5. On slow speed, pour your dry ingredients in your wet ingredient mix. Mix until the dry is just incorporated.
  6. 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.
  7. 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!
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i’m a coffee addict, chocolate lover, too fast of a talker and the face behind all this madness. i’ve always had a love for all things food and creative, and that’s how bits + bites was born.




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