Chocolate-Banana Bread (gf)
Chocolate-Banana Bread (gf)
I did not grow up on classic American desserts and treats. Born and raised in the South of France our French desserts were very different : crepes, apple tart, chocolate cake, brioche, madeleines. And I feel super lucky for the endless pleasure of visiting pastry shops and bakeries in France. Nothing beats the smell of a bakery when all pastries are just out of the oven. It smells like sugar, cream, flour…
I discovered American desserts when I moved to the US. As soon as I tasted brownies, chocolate chip cookies, apple pies, pecan pies . I was hooked. One dessert I really enjoyed was a banana bread that someone made for the office staff in NYC . It was super tasty, sweet, and moist. Since my colleague shared with me her mother’s banana bread recipe, I started playing with some common and uncommon variations: adding walnuts , matcha tea, chocolate chips, using honey, less sugar, cinamon…
Actually what I really love about baking banana bread is the smell of it. So decadent and addictive!
The new recipe I share with today is a healthy version : no gluten, maple syrup, unsweetened chocolate powder. Also something different from most banana bread I used was brown butter called in France ” beurre noisette” – such a beautiful butter name – that can be translated into ” hazelnut butter”. Just want to clarify no nuts are not used in this recipe, but it tastes and smells like it. Almost like a magic baking trick.
For the gluten flour and oats you can use the brand you like or have already in your pantry. I used red bob mill gluten free flour and organic gluten free oats.–
Chocolate – Banana bread ( gluten free)
- 4 Tbsp unsalted butter
- 1 cup Gf flour ( Bob’s Red mill brand )
- ½ cup almond flour ( Bob’s Red mill brand )
- ½ cup rolled GF oats ( Bob’s Red mill brand )
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup organic maple syrup
- 2 large eggs
- 1/3 cup whole milk
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 4 ripe bananas, (2 mashed, 2 thinly sliced lengthwise)
- 1/4 cup unsweetened chocolate powder
Preheat oven to 350°F.
Grease an loaf pan with butter
In a small saucepan place the butter and cook over medium-low heat, stirring often until the butter melts. There will be some foam and the solids on the bottom of the pan turn a dark, nutty brown it will smell like toasted hazelnuts. Be sure you do not burn the butter. Set aside to cool.
In a medium bowl, whisk together the flour, almond flour, oats, baking soda, cinnamon, chocolate powder, and salt. Set aside.
Once the butter has cooled slightly, add the eggs, milk, cream, and vanilla. Whisk until smooth, then stir in the mashed bananas. Add the flour mixture and stir until just blended.
Pour the batter into the prepared baking pan, and spread into an even layer. Top with the sliced bananas. Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean. Let cool for 15 minutes before serving.
