A classic gluten free banana bread with a swirl of rich chocolate. This loaf is soft and tender, perfectly sweet and incredibly delicious. You’ll never know it’s gluten free!
- 1/3 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 eggs, room temperature
- 1 1/2 cups mashed, over ripe bananas (about 3 medium bananas)
- 1/4 cup buttermilk
- 1 1/2 tsp vanilla
- 2 cups gluten free flour (I use King Arthur Gluten Free Flour)
- 1 tsp xanthum gum
- 1 tsp baking soda
- 1/2 tsp salt
- 2/3 cup semi-sweet chocolate, melted
- Preheat oven to 350 degrees.
- Grease the bottom and sides of a 9 x 5 inch loaf pan with non stick cooking spray and line the bottom with parchment paper, allowing the paper to extend past the ends of the pan.
- In a small bowl over a double boiler on medium-low heat, melt chopped chocolate until smooth. Stirring often.
- Remove from heat and set aside to cool slightly.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time until fully incorporated.
- Add mashed bananas and buttermilk, combine well.
- Add vanilla and stir to mix.
- In a separate bowl, combine flour, xanthum gum, baking soda and salt. Whisk together.
- Slowly add the dry ingredients to the banana mixture, mixing on low speed until barely combined.
- A few streaks of flour should remain.
- Remove the bowl from the mixer and scoop out 1 cup of the batter into the bowl of cooled chocolate.
- Stir well to combine.
- Switching between the regular banana bread batter and the chocolate batter, scoop large spoonfuls into the bottom of the loaf pan to create and alternating pattern.
- Continue until both batters are added to the loaf pan, you will have several layers.
- Using a butter knife, run the knife up and down the loaf four to five times total. Be sure to scoop down towards the bottom of the pan to create the swirl effect throughout the loaf.
- Tap pan firmly on counter top three times and place on center rack of oven.
- Bake for 50 minutes and check for doneness with a toothpick inserted into the center of the loaf.
- If center of loaf is not set, continue baking at 3-5 minute intervals until toothpick comes out clean.
- Cover the top loosely with foil if bread is browning too quickly.
- When done baking, remove loaf from oven and cool 10-15 minutes before releasing from pan.
- Cool 15 minutes and then slice and serve warm.
Store banana bread tightly wrapped in the refrigerator.
May be frozen.