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.
Westie Lover
1 person made this
Ingredients
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
Method
Prep:20min ›
Cook:1hr10min ›
Ready in:1hr30min
- Preheat the oven to 180 C / Gas 4.
- 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.
- 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.
- Pour mixture into 2 loaf cake tins and spread out evenly to the corners.
- 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.
