Banana bread is a favorite of mine. In The Midnight Kitchen made this wonderful recipe which is a hybrid of chocolate cake and banana bread. I first saw Zorah’s work through the Foodtography School Instagram page which featured her recipes. After, I started to follow her to get more insight into her photography and her gluten free recipes. This recipe was fairly easy and didn’t have any fancy ingredients. I made some minor adjustments to reduce the diary in this recipe and also balance flavors in a different way.
Method
I put this loaf together the traditional way, you can refer to my chai loaf for general instructions. I beat the wet ingredients for 5-10 minutes on medium speed in a stand mixer until the ingredients get lighter in color. You’re looking for a paler concoction, the peanut butter might be lumpy but you want to aerate it enough that it is thoroughly distributed. Add in the dry ingredients and form the batter. This will be very thick so don’t be alarmed if the batter is not runny. Bake on 350° for about 45 minutes in a parchment lined loaf pan. While the finished cake is cooling, microwave the peanut butter and semisweet chocolate chips in 30 second intervals until you get a creamy, glossy finish.
The changes to the original recipes are to make the final product more protein heavy and vegan friendly. I replaced the whole milk with oat milk, dark chocolate for semisweet chocolate chips, the almond butter with peanut butter, I also added peanut butter in the topping.
Gluten Free Chocolate Peanut Butter Banana Bread
Ingredients
- 2 1/2 bananas mashed
- 1/2 cup brown sugar
- 1/4 cup creamy peanut butter
- 1 tsp. vanilla extract
- 3/4 cup oat milk
- 1 1/4 cup gluten-free flour
- 1/4 cup almond flour
- 2/3 cup cocoa powder
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
Topping
- 1/2 cup semisweet chocolate chips
- 1/4 cup creamy peanut butter
Instructions
- Preheat oven to 350° and line a loaf pan with parchment paper.
- Whip mashed bananas, peanut butter, oat milk, brown sugar and vanilla extract in a stand mixer with a paddle attachment for 5-6 minutes until lightened in color.
- In a separate bowl add the gluten free flour, almond flour, cocoa poder, baking powder, and salt and whisk together. Slowly add the dry ingredients to the wet ingredients and mix until incorporated.
- Pour into loaf pan and bake for 45-50 minutes. Cool in the pan for 30 minutes.
- While the loaf is cooling, microwave the chocolate and peanute butter on 30 second intervals until smooth and creamy. Pour over the cake and serve!