DOUBLE CHOCOLATE BANANA OAT FLOUR BREAD

Double Chocolate Banana Oat Flour Bread image

In this delicious gluten-free chocolate banana bread, we double down on the chocolate-with cocoa powder and chocolate chips. This gluten-free bread is a perfect complement to any brunch spread or great as a grab-and-go breakfast.

Provided by Betty Crocker Kitchens

Time 3h50m

Yield 16

Number Of Ingredients 13

Ingredients

2 1/2 cups Gold Medal™ Gluten Free Oat Flour
1/4 cup unsweetened baking cocoa
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
1/2 teaspoon gluten-free baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup mashed very ripe bananas (from about 3 medium bananas)
1/3 cup buttermilk
1 teaspoon pure vanilla extract
1/2 cup semisweet chocolate chips

Steps:

Heat oven to 350°F. Grease 9x5-inch loaf pan.
In small bowl, mix oat flour, baking cocoa, xanthan gum, baking soda, baking powder and salt.
In large bowl, beat butter and sugar with electric mixer on medium speed 3 to 5 minutes, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, just until smooth. Beat in bananas, buttermilk and vanilla. Stir in oat flour mixture and chocolate chips. Pour into pan.
Bake 1 hour to 1 hour and 15 minutes or until toothpick inserted in center comes out clean (take care not to insert toothpick in chocolate chip). Cool 5 minutes in pan. Loosen sides of loaf from pan; remove from pan, and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly, and store at room temperature up to 4 days.

Nutrition Facts : Calories 220, Carbohydrate 30 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Slice, Sodium 230 mg, Sugar 17 g, TransFat 0 g