Gluten-Free Chocolate Swirl Banana Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 1 loaf
Ingredients
  • 1¼ cups almond flour
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • ½ tsp salt
  • 3 overripe bananas, about 1½ cups mashed
  • 2 eggs
  • ¼ cup creamy natural peanut butter
  • 3 tbsp maple syrup, divided
  • 1½ tbsp melted coconut oil
  • 1 tsp pure vanilla extract
  • 2 tbsp unsweetened cocoa powder
  • Optional: ⅓ cup chocolate chunks
Instructions
  1. Preheat the oven to 350ºF. Line a 7x3 inch loaf pan with parchment paper and set aside.
  2. In a mixing bowl, whisk together the flour, baking powder, salt, and cinnamon.
  3. In a separate bowl combine the mashed bananas, eggs, 2 tablespoons of the maple syrup, coconut oil, peanut butter, and vanilla. Pour the wet ingredients into the dry and stir well.
  4. Take 1 cup of the batter and put it back into the (now empty) bowl, then mix in the last tablespoon of maple syrup and the cocoa powder.
  5. Pour the batter into the prepared pan in alternating layers of regular and chocolate, swirling with a knife. Top with chocolate chunks if desired. Bake for 55-60 minutes.*
  6. Allow to cool fully before covering tightly. Store at room temperature for 3 days or in the fridge for 5.
Notes
*The baking time will vary if you use a different sized loaf pan. I recommend checking on your banana bread at 50 minutes (unless you know your oven is wonky) and going from there.
Recipe by Lenses and Lentils at https://lensesandlentils.com/gf-chocolate-swirl-banana-bread/