This Chunky Monkey Banana bread is such a delicious snack! I have lowered the regular amount of sugar and packed it full of chunkyness! If you are sugar conscious then you could replace all of the sugar or half of the sugar called for in this recipe with coconut sugar. For the chocolate chips I used refined sugar free HU chocolate chips. I loved how big and chunky they were and they tasted great with the banana bread! Not to mention the crunchyness from the walnuts! Yummm!
Jump to RecipeI literally made this Chunky Monkey Banana Bread three days in a row! I also double this recipe every time I make it because we are a family of six! Homemade baked goods do not last long around here!
Also, my favorite way to eat this is after it has cooled completely! Then you get the crunch of the chocolate chips and walnuts! If walnuts aren’t your thing replace them with your favorite nut!
If you enjoy this recipe you might want to follow my Gluten and Dairy Free Recipe board on Pinterest!
All Gluten Free Flour Blends Are Not The Same!
As all my recipes are gluten and dairy free. I recommend using my easy gluten free flour blend. It’s not only easy, but I have figured out how to quickly replace any flour from any recipe with this easy gluten free flour blend and it doesn’t completely change the texture. If you simply think you can replace any gluten free flour or even a 1 to 1 gluten free blend in any recipe , you cannot without it changing the texture. I have learned this from from my experiences and that is why I came up with this quick solution!
This is the way I prefer to mash my bananas. I do this because you will get more of a consistant smoothness in your bread rather than with a potato masher which leaves more lumps. Although, some might like it that way! Choose the way you like best!
For the oil or butter in this recipe I used half coconut oil and half Earth Balance (dairy free margarine). The reason for this was because of the shelter in place order! I was almost out of my precious avocado oil that I use all the time! Typically I use the avocado oil in this recipe in full. Although I did use half coconut oil this time, I couldn’t taste the coconut flavor it sometimes can give off!
All those walnuts and HU Chocolate Chunks!! Yummm!
This is how I prepare my loaf pan. I oil the pan then place parchment paper inside and oil the parchment as well. I use this method for cakes also! No more greasing and flouring because this method helps every thing come out perfect every time!
Chocolate Banana Bread
Ingredients
- 1 ¾ cups gluten free flour blend I recommend my easy recipe!
- ¼ cup cocoa powder optional If you do not want it to be chocolate banana bread replace with flour.
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 tsp vanilla extract
- 2 beaten eggs
- 1 ½ cups mashed banana
- ¾ cup sugar or coconut sugar or munkfruit
- ½ cup avocado oil, melted coconut oil, or melted butter
- 3/4 cup chopped walnuts or other nuts
- 3/4 cup chocolate chips I recommend HU Chocolate chunks refined sugar free!
- 3/4 cup Chocolate chips for topping
Instructions
- Preheat oven to 350°Grease a 9×5 loaf pan and add parchment paper and grease again. Set aside.
- In a large bowl combine flour, cocoa powder, baking baking powder, baking soda, cinnamon, nutmeg, and salt. Make a well in the center set aside.In a medium sized bowl mix together eggs, mashed bananas, sugar, oil, and vanilla. Add banana mixture all at once to flour bowl and stir just until combined. Do not over mix.
- Fold in nuts and chocolate chips. Pour into loaf pan. Bake for 50-60 minutes. Top with with more chocolate chips or banana. Cool before cutting with a serrated knife.
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