• baking / bananabread / breakfast / chocolate / dairyfree / glutenfree / nutfree / snack / snacks / vegetarian

    Double Chocolate Chunk Banana Bread (gf, df)

    Double Chocolate Chunk Banana Bread, gluten & dairy-free and packed with a secret ingredient

    Double Chocolate Chunk Banana Bread, gluten & dairy-free and packed with a secret ingredientDouble Chocolate Chunk Banana Bread, gluten & dairy-free and packed with a secret ingredient

    Oh hi friends. Just me over here, your friendly banana bread addict coming at you with another dreamy bread recipe for ya’ll. Double Chocolate CHUNK Banana Bread that is.

    I’m pretty sure we have a loaf of sorts in our fridge at all times. The second I see those bananas freckle, I basically run to put the oven on and whip a new bread up. Usually I make one of my banana breads with almond flour, coconut flour or oat flour but this one is made with gluten-free baking flour. I realized I had a ton of it in the pantry when we were moving and had never used it before.

    I was a little cautious as cooking with a new flour usually intimidates me but it was super easy and basically was a 1:1 sub for any other flour. It definitely gives the banana bread a different consistency too compared to the grain-free flours. 

    Double Chocolate Chunk Banana Bread, gluten & dairy-free and packed with a secret ingredientDouble Chocolate Chunk Banana Bread, gluten & dairy-free and packed with a secret ingredient

    It is a lot more cake-like and less moist in a way. But besides the new flour in this recipe, I also snuck in an ingredient you aren’t expecting.

    Marine Collagen from my pals at Vital Proteins. You read all about my marine collagen obsession in these Dark Chocolate Almond Butter Cup Overnight Oats and I love sneaking it into recipes. I also mix it with water if I don’t have any recipes with collagen ready just to make sure I get in my daily dosage. Many of my friends mix it in their smoothies, coffee, anything. It is a very very mild flavor so don’t be intimidated.

    Plus even if you are, you can just make a banana bread and mask it like this one 🙂

    Finally if you do make this recipe, don’t forget to share it with me on social media so I can see it! I love seeing all the goods you babes make.

    Double Chocolate Chunk Banana Bread, gluten & dairy-free and packed with a secret ingredientDouble Chocolate Chunk Banana Bread, gluten & dairy-free and packed with a secret ingredientDouble Chocolate Chunk Banana Bread, gluten & dairy-free and packed with a secret ingredient

    Double Chocolate Chunk Banana Bread (gf, df)

    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Yields 8 slices

    Ingredients

      Wet Ingredients

      • 2 ripe medium sized bananas, mashed
      • 1/3 cup drippy chocolate coconut butter (or any nut butter)
      • 2 tablespoons coconut oil
      • 2 eggs (can sub flax egg but I haven't tested)

      Dry Ingredients

      • 3/4 cup gluten-free flour (can sub oat flour but I haven't tested others)
      • 2 tablespoons cacao powder
      • 2 tablespoons vital proteins
      • 1 teaspoon cinnamon
      • 1 teaspoon baking powder

      Add in's

      • 1/2 cup dark chocolate chips

      Directions

      1. Preheat oven to 350 degrees
      2. Mix together wet ingredients in a medium bowl using Kitchen Aid or hand mixer (if you don't have one just mix very well with wooden spoon!)
      3. Add in dry ingredients then fold in dark chocolate chips
      4. Pour into a grease bread dish and bake for about 40 minutes (or until toothpick comes out clean)
      5. Let cool for a few minutes then enjoy!
      6. Will stay good for about 5 days, in fridge for about 7 or freezer for a couple of months*

      by

      0.0 rating
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      xx, Rach

      Double Chocolate Chunk Banana Bread, gluten & dairy-free and packed with a secret ingredient

      Thank you Vital Protein for sponsoring this post. It means so much to me to work with brands that I love and who support rachLmansfield!

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    • Reply Marina @ A Dancer's Live-It September 12, 2016 at 7:28 am

      You’re the banana bread QUEEN. <3 This looks too good to be true! 🙂 I've never tried Vital Proteins before but I totally need to!

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    • Reply Emily September 12, 2016 at 10:34 am

      I love how you can sneak little things like protein powder or other powders into baked goods. That’s how we can have our carbs and our proteins too. 🙂 And I agree with Marina; you are the banana bread queen! 🙂

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    • Reply Giana September 12, 2016 at 3:31 pm

      Can I use coconut or almond flour or protein powder ETC to replace the regular flour by chance??!! I use my marine collagen daily and am so excited for this recipe!!!

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      • Reply Rachel September 12, 2016 at 9:43 pm

        I don’t recommend anything besides gluten free flour or oat flour. It’s not usually a 1:1 ratio with others.

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        • Reply Nee October 12, 2016 at 9:42 am

          I wonder same. I will try find oat flour. I have oat that’s for porridge . so can I use quaker oat porridge oat in this or must be flour type very soft?

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    • Reply zahava September 15, 2016 at 10:53 am

      hi there, doesn’t specify how much coconut/nut butter to use. please advise. thank u!

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    • Reply Gabriela Garzon September 18, 2016 at 6:38 am

      Would this recipe work for muffins?.If so, how long do I bake them for? ☺

      View Comment
      • Reply Rachel September 18, 2016 at 5:04 pm

        It should. I haven’t made them into muffins but I would suggest 10 minutes to start and then use tooth pick test to see when they are ready! xx

        View Comment
    • Reply Chocolate Chip Flaxseed Waffles (grain-free & refined sugar-free) - rachLmansfield October 5, 2016 at 8:52 am

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    • Reply Dark Chocolate Pecan Pie Bars (vegan & gluten-free) - rachLmansfield November 2, 2016 at 7:01 am

      […] is my second recipe using Bob’s Red Mill Gluten-free 1-to-1 Baking Flour. I made that dreamy Double Chocolate Chunk Banana Bread a few weeks back and was seriously so impressed with how easy this flour is to bake with. It is a […]

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    • Reply Abygail November 8, 2016 at 7:52 am

      Can you tell me what vital proteins are and if there is a substitute as I don’t think this is an ingredient I have? Thanks

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      • Reply Rachel November 8, 2016 at 2:52 pm

        i write all about what vital protein is in the blog post… please refer to the blog post and if you’d prefer to omit thats fine.

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    • Reply Sophia November 23, 2016 at 8:08 am

      This looks like banana bread heaven! Thank-you for such a gorgeous recipe 😀
      https://sophiawhitham.co.uk

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    • Reply Krista Bonanno February 21, 2017 at 4:04 pm

      Unbelievabley good! Used olive, oil no coconut oil on hand. So delicious, perfect consistency!

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    • Reply Megan April 7, 2017 at 5:12 pm

      I made this last night and brought it to the office today…people ate it up! I quite enjoyed the smell of it baking last night 🙂 I used Trader Joe’s gluten free flour blend and added in xanthum gum, just in case! I also used two flax eggs. This does make for a thicker batter so I added in almond milk for a better consistency. And extra cocoa and chocolate chips…because chocolate. Thanks, Rachel!

      View Comment
    • Reply Juliette April 24, 2017 at 4:41 pm

      THIS BREAD IS AMAZING! Has to be one of my favorite ones ever… thank you Rachel!

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