Gluten free chocolate chip banana bread

    1 hour 30 min

    This moist chocolate chip banana bread is a gluten free loaf cake made with ground almonds, yoghurt and apple sauce. It's bursting with nuts, oats and chia seeds.

    1 person made this

    Makes: 2 loaf cakes

    • 5 large very ripe bananas, or more to taste
    • 5 eggs
    • 250g plain 2% yoghurt (such as Fage(R))
    • 250g apple sauce
    • 1 1/2 teaspoons vanilla extract
    • 120g butter, melted
    • 120g rolled oats
    • 100g oat bran
    • 120g ground almonds
    • 120g soft brown sugar
    • 60g ground chia seeds
    • 2 teaspoons bicarbonate of soda
    • 2 teaspoons ground cinnamon
    • 1 teaspoon salt
    • 1/4 teaspoon freshly grated nutmeg (optional)
    • 165g toasted chopped pecans
    • 170g mini chocolate chips

    Prep:20min  ›  Cook:1hr10min  ›  Ready in:1hr30min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Puree bananas in a blender. Add eggs, yoghurt, apple sauce and vanilla extract; briefly blend until smooth. Drizzle in melted butter while blender is running and mix until combined, about 10 seconds.
    3. Whisk oats, oat meal, ground almonds, brown sugar blend, chia seeds, bicarbonate of soda, cinnamon, salt and nutmeg together in a large bowl. Add liquid mixture from the blender; mix until no dry spots remain. Add pecans and chocolate chips and mix until evenly incorporated.
    4. Pour mixture into 2 loaf cake tins and spread out evenly to the corners.
    5. Bake in the preheated oven until tops of loaf cakes are dark golden brown and a skewer inserted into the centre comes out with tiny crumbs attached, 70 to 80 minutes.

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