Fluffy chocolate banana bread (gluten free)
Until now, I thought it was pretty tricky to make the perfect fluffy banana bread, because after a day or so it dried out and lost it’s moistness. With this chocolate banana bread, I got it perfectly right: it’s very fluffy and moist on the inside and doesn’t dry out at all. The only thing I need to learn is how my banana bread rises a bit more (like the shape of a cake)!
What do you need for about 10-12 slices
- 3 ripe bananas + 1 for decoration
- 120 grams of butter, room temperature
- 1 big egg
- 120 grams of cane sugar
- 1 tspn vanilla extract
- a pinch of seasalt
- 140 grams of self raising gluten free flour
- 60 grams of cacao powder
How to make this delicious fluffy chocolate banana bread?
Preheat the oven to 180 degrees C. Take a cake mold with a length of 20 centimeters en grease it with a bit of butter, then dust it with a bit of (gluten free) flour.
Mash the ripe bananas and add them to a mixing bowl, add the soft butter and an egg and mix together. The batter will look a bit strange at first, but will be fine at the end.
Add the cane sugar, vanilla extract and sea salt and mix again. Weigh the self raising flour and cacao powder and add this bit by bit to the batter, mix until smooth.
Pour the banana bread batter in the cake mold. Halve the banana by slicing it lengthwise, put both halves on the batter with the flat side facing up. Slide the cake mold into the oven for 50 minutes.
After baking, take out the chocolate banana bread and let it cool off for a bit. It will taste the absolute best when it’s still a bit warm! Store the banana bread in foil to keep it yum.
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