Apparently winter has decided it isn’t finished yet here in D.C. We’re actually supposed to have a ~snow day~ tomorrow! This warm, chocolatey banana bread is the perfect thing to make while spending a day in.Winter weather may be on the forecast, but these pastel bowls are defiantly spring. Mash your bananas, whisk your dry ingredients, and cream together coconut oil and coconut sugar. I went with a gluten-free flour blend for this recipe, but you could definitely use regular flour, too!I used three bowls to incorporate the different ingredients, then just barely folded them together. This prevents overmixing, which causes the bread to become tough. Take it easy!Double chocolate banana bread isn’t complete without (mini) chocolate chips!You can bake these in a loaf pan or muffin tins, but I decided to use these cute ramekins to create mini-cakes. Just be sure to adjust your bake time accordingly!Done and perfect! These are best enjoyed warm with a strong cup of good coffee.
Double Chocolate Banana Bread (gf)
- two ripe bananas
- 1 1/2 cups gluten free flour
- 1/4 cup cocoa powder
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 3/4 c. coconut sugar
- 1/2 c. coconut oil
- 1 tsp. vanilla
- 1 egg
- 1/2 cup miniature chocolate chips
- Preheat oven to 350 F. Prepare muffin tins, loaf pan, or ramekins by spraying with olive or coconut oil.
- In a small bowl, mash bananas. In another bowl, cream together coconut oil and sugar, adding vanilla and egg until well incorporated. In a third bowl, whisk together dry ingredients.
- Using a rubber spatula, fold the wet mixture into the dry mixture, then add bananas and fold until just incorporated.
- Fold in chocolate chips.
- Bake at 350F for 12-15 minutes if using muffin tins or 40-45 minutes for a loaf pan.