(Gluten-Free) Blender Chocolate Banana Bread

July 12, 2017

(Gluten-Free) Blender Chocolate Banana Bread


I love this recipe for so many reasons.
Let me count the ways!
1) So simple. Throw everything in the blender, pour it in a baking pan, and bake. It seriously doesn't get any simpler than this.
2) Flourless. There's no flour or flour substitute. No almond flour. No coconut flour. None of that. In fact, there's no “specialty” ingredients at all.
3) Only 6 ingredients. I can’t believe I haven’t started with this one. How good is that, though? Only 6 ingredients!
4) The flavor. Oh, how do I describe it? Before baking, the mixture is like a delicious thick banana chocolate smoothie. And though one is tempted to drink it all, I recommend you bake it.
Because after baking it becomes uh-mazing. A fudgy, thick, moist, delectable banana bread that tastes almost like a brownie.

Bananas


When I first saw the recipe on Kirbie’s blog I wasn’t too sure about it because of the large amount of Nutella used.
But then I thought, what if I use my homemade chocolate hazelnut spread and make it healthier?
Turns out, it did work like a charm.
The banana bread is moist, rich, packed with chocolate and banana flavor, sort-of-paleo, and health-ish.
Then of course you can use store bought chocolate spread, it will be still delicious and gluten-free but definitely not paleo.
Your call. Ha!

(Gluten-Free) Blender Chocolate Banana Bread


(Gluten-Free) Blender Chocolate Banana Bread                                                                      Print this recipe!
Barely adapted from Kirbie’s Cravings

Ingredients
Yields 16 slices

1 ¼ cups chocolate hazelnut spread (you can make your own using this recipe or use Nutella)
3 large eggs, at room temperature
2 medium ripe bananas, sliced into 1-inch thick slices
6 tablespoons cocoa powder
1 ½ teaspoons baking powder
¼ teaspoon salt

Directions

Preheat oven to 350°F (175°C) and place a rack in the middle.
Grease a 8.5 x 4.5-inch loaf pan and set aside.
Add all the ingredients into a blender and pulse until smooth and creamy.
Scrape batter into the prepared loaf pan and bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and let cool on a rack. The bread will sink as it cools, that’s okay.
Once completely cool, remove the banana bread from the loaf pan, slice, and serve.
Store in the fridge in an airtight container up to one week.

Nutrition facts

One slice yields 156 calories, 9 grams of fat, 19 grams of carbs, and 3 grams of protein.

6 comments:

  1. That looks delicious and super moist!

    ReplyDelete
  2. Can't stand Nutella, what could we use I place of it? Thanks

    ReplyDelete
    Replies
    1. Any nut butter should work, but you may need to add extra oil to get the same consistency.

      Delete
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  5. This is just ridiculously good and I may never use flour in banana bread again! I added 2 extra egg whites and 42 g (30 g protein) of vanilla protein powder to boost the protein a bit. Still came out moist, tender, and oh so yummy. Thanks!

    ReplyDelete