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Double Chocolate Banana Oat Flour Bread
Double Chocolate Banana Oat Flour Bread
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Prep Time:
30 minutes
Total Time:
3 hours 50 minutes
Indulgent gluten-free chocolate banana bread with double the chocolate flavor from cocoa powder and chocolate chips. Ideal for brunch or a quick breakfast on the run.
Ingredients:
  • 2 1/2 cups Gold Medal™ Gluten Free Oat Flour
  • 1/4 cup unsweetened baking cocoa
  • 1 1/2 teaspoons xanthan gum
  • 1 teaspoon baking soda
  • 1/2 teaspoon gluten-free baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup mashed very ripe bananas (from about 3 medium bananas)
  • 1/3 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup semisweet chocolate chips
Instructions:
  • Preheat oven to 350°F and generously grease a 9x5-inch loaf pan.
  • Combine oat flour, cocoa powder, xanthan gum, baking soda, baking powder, and salt in a small bowl.
  • In a spacious bowl, use an electric mixer to beat butter and sugar on medium speed for 3 to 5 minutes until fluffy, scraping the sides occasionally. Add eggs one at a time until smooth, followed by bananas, buttermilk, and vanilla. Gently fold in oat flour mixture and chocolate chips. Transfer batter into the pan.
  • Bake for 1 to 1 1/4 hours until a toothpick inserted in the center comes out clean (avoiding chocolate chips). Let it cool in the pan for 5 minutes, then carefully remove the loaf and place it top side up on a cooling rack. Allow it to cool completely for about 2 hours before slicing. Wrap tightly and store at room temperature for up to 4 days.

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