Double Chocolate Banana Oat Flour Bread Recipes

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DOUBLE CHOCOLATE BANANA OAT FLOUR BREAD



Double Chocolate Banana Oat Flour Bread image

In this delicious gluten-free chocolate banana bread, we double down on the chocolate-with cocoa powder and chocolate chips. This gluten-free bread is a perfect complement to any brunch spread or great as a grab-and-go breakfast.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 3h50m

Yield 16

Number Of Ingredients 13

2 1/2 cups Gold Medal™ Gluten Free Oat Flour
1/4 cup unsweetened baking cocoa
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
1/2 teaspoon gluten-free baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup mashed very ripe bananas (from about 3 medium bananas)
1/3 cup buttermilk
1 teaspoon pure vanilla extract
1/2 cup semisweet chocolate chips

Steps:

  • Heat oven to 350°F. Grease 9x5-inch loaf pan.
  • In small bowl, mix oat flour, baking cocoa, xanthan gum, baking soda, baking powder and salt.
  • In large bowl, beat butter and sugar with electric mixer on medium speed 3 to 5 minutes, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, just until smooth. Beat in bananas, buttermilk and vanilla. Stir in oat flour mixture and chocolate chips. Pour into pan.
  • Bake 1 hour to 1 hour and 15 minutes or until toothpick inserted in center comes out clean (take care not to insert toothpick in chocolate chip). Cool 5 minutes in pan. Loosen sides of loaf from pan; remove from pan, and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly, and store at room temperature up to 4 days.

Nutrition Facts : Calories 220, Carbohydrate 30 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Slice, Sodium 230 mg, Sugar 17 g, TransFat 0 g

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