Gluten Free Double Chocolate Banana Pecan Loaf
Our recipe for Double Chocolate Banana Pecan Loaf is melt-in-your mouth delicious. Pecans are added to this recipe for that extra crunch and cravable nutty flavors.
Save as PDFIngredients
Servings: 1 9”x5”x3” loaf (10-15 slices)
- 60 grams water
- 100 grams coconut oil
- 100 grams Domino® or C&H® Light Brown Sugar
- 50 grams Florida Crystals® Organic Raw Cane Sugar
- 1 each eggs
- 2 teaspoons vanilla extract
- 3 each (315 grams) bananas
- 130 grams gluten free flour
- 50 grams cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 190 grams semi-sweet chocolate chips
- 85 grams pecans
Instructions
Step 1: Whisk together water, coconut oil, light brown sugar, cane sugar, eggs and vanilla.
Step 2: Mash bananas with a fork or blend in a food processor.
Step 3: Mix bananas into wet ingredients.
Step 4: In a separate bowl whisk together flour, cocoa, baking soda, salt and cinnamon.
Step 5: Whisk the wet ingredients into the dry and then stir in the chocolate chips and pecans.
Step 6: Bake at 350°F on convection for 30-35 minutes rotating the pan halfway through baking. When doing a tooth pick test it should come out clean.
Step 7: Allow to cool before slicing into desired portions.
