I believe in banana bread.
Ever since I was a little girl, I knew the meaning of speckled ripe bananas sitting on the kitchen counter. And this brought me real comfort. It still does, but not just for me anymore, for my kids.
If you own a copy of my first gluten-free, dairy-free book, Cooking for Isaiah, then you may already be familiar with my Mom’s famous banana bread. This one is a bit different. It’s got big chunks of banana and chocolate in it.
Yes, chocolate—my sweet addiction. More than that, it’s moist and delicious. So much so that it was gone the same day I baked it. Just like that. To me, that’s the seal of approval I always crave. It’s a proven sign of a successful recipe. So if you think you already have a favorite banana bread recipe, you still may want to give this one a try.
Please come say “hi” over in my online community, Silvana’s Kitchen. I’d love to hear how you’re doing. Thank you, as always, for reading and sharing!
For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
Let’s get baking,
2 teaspoons baking powder
½ teaspoon salt
1½ teaspoons cinnamon
2 large eggs, at room temperature
¾ cup granulated sugar
½ cup canola oil
1½ cups coarsely mashed ripe bananas (about 3)
1 cup chocolate chunks, such as Enjoy Life
2 teaspoons vanilla extract
Confectioners’ sugar, for dusting (optional)
- Preheat the oven to 350°. Grease a springform bundt pan or a small bundt pan. In a large bowl, whisk together the flour, baking powder, salt and cinnamon. In a medium bowl, whisk together the eggs, sugar, oil, bananas, chocolate chunks and vanilla. Stir the wet ingredients into the dry to combine.
- Transfer to the prepared pan; bake until golden and a toothpick inserted comes out dry, about 35 minutes (depending on your pan size); let cool on a rack. Invert onto a serving platter; dust with confectioners' sugar, if using.