Ingredients: |
Ingredients: 2 cups (296 g) whole grain gluten free flour blend
3/4 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup granulated sugar
1/3 cup coconut palm sugar
6 tablespoons (84 g) unsalted butter, melted and cooled
2 eggs (100 g, weighed out of shell) at room temperature, beaten
2 teaspoon pure vanilla extract
3/4 cup (6 fluid ounces) buttermilk, at room temperature
1 cup (200 g) mashed ripe bananas (from about 2 medium bananas)
2 ounces bittersweet chocolate, chopped and melted until smooth
1/4 cup unsweetened cocoa powder
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Directions: |
Directions:Preheat your oven to 325°F. Grease or line a standard 9-inch x 5-inch loaf pan, and set it aside.
In a large bowl, place the flour blend, salt, baking powder, baking soda and sugars, and whisk to combine well. Create a well in the center of the dry ingredients and add the butter, eggs, vanilla, buttermilk and bananas, mixing to combine after each addition. The batter will be thick but not stiff. Place about 1 1/2 cups (300 grams) of the batter in a separate, medium-size bowl and add the melted chocolate, then the cocoa powder, mixing to combine after each addition.
Scrape about one-third (3/4-1 cup) of the plain banana bread batter in the bottom of the prepared loaf pan and shake into an even layer. Top with one-half of the chocolate batter, and spread into an even layer as best you can without mixing the two layers. Continue with another third of the plain batter, spread into an even layer, followed by the remaining chocolate batter, and finally the rest of the plain batter, spreading into an even layer after each addition. Using a large butter knife, swirl the batter back and forth starting at a short end of the loaf pan.
Place the pan in the center of the preheated oven and bake, rotating once, until a toothpick inserted in the center comes out with a few moist crumbs attached (about 1 hour). Remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice thickly and serve. Any remaining slices can be wrapped tightly in freezer-safe wrap and frozen until ready to use. Defrost at room temperature or in the toaster oven. |
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