A deliciously moist and sweet loaf made from mashed bananas and dark chocolate chips – yum!
This recipe was inspired and adapted from a Mary Berry recipe published on BBC Food to make it fabulously free from gluten, wheat and dairy.
This banana bread is super light and very moreish – I kid you not when I say it lasted all of 5 minutes in my house!
Ingredients
For the Sponge:
- 2 Ripe Bananas (Approx 200g)
- 100g DF Butter
- 150g GF Plain Flour
- 150g Caster Sugar
- 1 Tsp GF Baking Powder
- 2 Eggs
- 100g Dark Chocolate Chips
For the Decoration (Optional):
- 50g Dark Chocolate
- Banana Chips
Instructions
For the Sponge:
Preheat the oven to 160 degrees celsius.
In a large mixing bowl, mash the peeled bananas. Add the butter, flour, sugar, baking powder and eggs into the bowl with the mashed bananas and mix together until all the ingredients are combined.
Next, gently stir in the chocolate chips.
Pour the mixture into a greased and lined loaf tin.
Bake for 45 minutes. The banana bread will be ready to take out of the oven when it has slightly risen and is a golden-brown colour. You can also check if it is cooked by inserting a skewer into the middle of the banana bread and be sure it comes out clean.
Leave the banana bread to cool before removing it from the tin and decorating.
For the Decoration (Optional):
Melt the chocolate and drizzle over the top of the banana bread.
For an extra finishing touch, place the banana chips on top of the drizzled chocolate.
And for the perfect pudding, serve with (free from) whipped cream or custard! Yum!
I look forward to seeing your creations!
Don’t forget to tag #queenofthedesserts and follow me on my Instagram page @queen.of.the.desserts
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