Double Chocolate Light Banana Bread (light gluten)

 

This is an updated version of my previous go to chocolate banana bread. Ever since I tried that double chocolate banana bread, the regular old fashion banana bread seemed a bit meh. This updated version uses oatmeal flour which you could just make yourself at home by using your food processor and regular oatmeal. Yes, the old fashion quaker oat meal.

I don't count calories and I don't know how to come up with the calculation of how much calories per serving, but this recipe uses less sugar and less butter. It's light gluten if you use gluten free oatmeal.

I find the texture more airy than regular banana bread and still pretty moist the first day. After two days in the fridge it tends to be drier. I still love it though. It reminds me of brownie but somehow feels healthier. 😉

Ingredients :

1/2 cup potato starch

1/2 cup rice flour

1 cup oatmeal flour

1/4 cup all purpose flour

1/2 cup dark or Dutch-processed cocoa powder, sifted

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3 large ripe bananas, mashed

2 large eggs

1/4 cup granulated sugar

1 teaspoon vanilla extract

1/4 cup (1/2 stick) unsalted butter, melted and slightly cooled

1/2 cup chocolate chips

walnuts for topping (optional)

Directions :

Preheat oven to 350 degrees F. Butter and line a 9-by-5-inch loaf pan with parchment paper (cut a 9-inch wide strip of parchment and press it into the pan, covering  the bottom and sides, leaving at least a 1-inch overhang on the long edges; it's ok if the short ends are left unlined so long as they are buttered).

When I used the disposable aluminum loaf, I didn't use the parchment paper and it came out very clean. Just the butter did the job.

In a large bowl, sift or whisk together flour, cocoa powder, baking powder and baking soda and set aside.

Mash bananas in a bowl until mostly smooth . You should have about 1 cup. Whisk in eggs, then add sugar, and vanilla and whisk to combine. Finally whisk in butter.

Pour wet ingredients into bowl with dry ingredients and whisk until just incorporated and no streaks of dry ingredients remain. Fold in chocolate chips.

Pour batter into prepared pan. Sprinkle with cacao nibs if desired. Bake for 50 to 60 minutes or until a long skewer or thin metal knife inserted near the center comes out clean. Place pan on a wire cooling rack and let cool to lukewarm. To remove, run a thin metal spatula along the short (unlined) sides of the pan. Use the overhanging parchment to gently lift the entire loaf out of the pan and place on a cutting board to slice and serve. Store in an airtight container at room temperature for up to 3 days.