When you have a toddler in the house, the only thing more prevalent than diapers and randomly strewn toys are ripe bananas. That handy fruit, with its own wrapping, available year round, perfect mushy texture for a mouth with few teeth, and easy to hold in one hand with one of her favorite dinos in the other. (Yes, dinos... somehow my daughter is obsessed with them. Maybe the result of having an older brother?)
At times, though, it's hard to keep up with the bananas. Good intentions turn into over-ripe bananas. The good news is there are lots of pretty amazing recipes (like this one or that one) to use up super-ripe, super-sweet bananas. I, however, am always a sucker for a quickbread.
We recently moved to upstate New York. Since we moved in we've been blasted by more snow, ice, and cold than these Texas-bred bones have ever before seen. In addition, my cold-numb brain has been pummeled with decisions like how to arrange furniture, where to keep the coffee mugs, where to hang pictures, and what to toss out. Not to mention all of the decisions that come with building a new life in a new location, like who is our new pediatrician, what internet provider do we go with, which grocery store do I try today. When I ended up with several over-ripe bananas in the fruit bowl, I knew my spirits would be lifted by a quickbread (I'm simple like that). I also knew I wasn't wanting to decide between banana, chocolate and poppyseed. Too many decisions!! So why decide. I threw them all in. My only regret is that all that is left are crumbs.
Something tells me I'll have more ripe bananas again soon... good thing my answer won't require making any decisions.
This Gluten-Free Double Chocolate Banana Poppyseed Bread is the perfect way to use up ripe bananas! Tweet this
Gluten Free Double Chocolate-Banana-Poppy Seed Bread
- 2 teaspoons golden flaxmeal
- 4 teaspoons hot water
- 105 grams (about 3/4 cup) Kumquat's gluten-free all-purpose flour or other gluten-free all-purpose flour
- 25 grams (about 1/4 cup) unflavored whey protein
- 21 grams (about 1/4 cup) cocoa
- 1 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons poppyseeds
- 4 bananas, mashed
- 2 large eggs
- 1 teaspoon vanilla
- 1/3 cup oil
- 1/3 cup sour cream
- 1/3 cup mini-chocolate chips
- Preheat oven to 350°. Combine flaxmeal and hot water until a slurry forms; set aside.
- Line a 9-inch loaf pan with parchment paper, allowing enough paper to hang over long sides by a few inches. Spray lightly with cooking spray. Set aside.
- Combine flour, whey protein, cocoa powder, sugar, baking soda, salt and poppyseeds in a large bowl. In another bowl, combine bananas, eggs, vanilla, oil, and sour cream. Add flax slurry and wet ingredients to dry ingredients; stir just until mixture is combined. Stir in chocolate chips.
- Pour mixture into prepared loaf pan. Bake at 350° for 1 hour or until toothpick inserted in center comes out clean. Allow to cool 10 minutes in pan. Carefully remove from pan using parchment overhang as help. Cool completely on wire rack.