I test and change and retest my recipes until they are perfect. I’ve altered some recipes 45 times in the quest for a perfect scone or bread or cake. And the cast, crew and visitors to the Virginia Renaissance Faire, where I have a bakery stand, appreciate my efforts.
I was extremely pleased with the crumb with this recipe, but I needed to achieve that perfect balance between the chocolate and the banana. After I made this, I had 3 taste testers try it. Taste tester #1 said he liked it just like this; taste tester #2 said there was too much chocolate and she could not taste the banana; and taste tester #3 said there wasn’t enough chocolate and all she could taste was banana! In other words, “Less chocolate! “No! More chocolate!” At that point I decided that yes, I had a perfect balance between the chocolate and the banana. When you make this recipe, don’t let the urge to gobble down this chocolate banana goodness stop you from enjoying the sensual pleasure of a perfect balance between the chocolate and the banana.
See also: Gluten Free Vegan Chocolate Banana Bread
The Inside Scoop
When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of sugar, as stated on sugar packages, is 192 grams. By volume, this measure will be less than 1 cup.
When adding chopped nuts, spread them on a baking sheet and bake for 5 minutes until aroma rises and nuts are lightly brown. Let cool before adding to batter. Pre-baking nuts helps to keep the nuts crisp and enhances the flavor
Line the bottom and ends of baking pans with parchment paper. Let the parchment paper extend over the short ends of the pan to create “handles.” This makes it easier to remove the bread from the pan.
When making large loaves (rather than mini loaves or muffins); double the pans; this reduces the likelihood of the edges or bottom of the loaves becoming too dark.
A stand mixer is one of a gluten free baker’s best friends.
Let butter soften to room temperature. To soften quickly, place the stick of wrapped butter in a microwave and microwave on low heat until slightly softened but not melted. Leaving the butter in the original paper helps it soften evenly.
Be sure eggs are at room temperature. Warm eggs hold more air than cold eggs, which means a lighter bread. To quickly bring eggs to room temperature, before cracking, place eggs in a bowl of warm (not hot) water for 10 minutes.
Crack eggs into a small bowl before adding to the batter. That way, it is easy to remove any bits of eggshell or bloody eggs.
Combine the My Gluten Free Flour Mix , salt, kelp, xanthan gum, baking powder and baking soda in a separate bowl; mix until leaveners are evenly distributed throughout the gluten free flour. This helps to ensure an even rise. This recipe may not work with other gluten free flour mixes due to the varying characteristics of different gluten free flours.
In a small bowl, combine the cocoa and hot coffee. This enhances the chocolate flavor by allowing the cocoa to “bloom.” There is not enough coffee in this recipe to create a mocha flavor.
Since gluten free flours do not contain gluten, extended mixing times are important to help the flours absorb moisture. Refrigeration time is essential to allow flours to absorb moisture and eliminate the gritty “gluten free” texture and taste. Although the “grittiness” can be mostly eliminated after 30 minutes of refrigeration, I find longer refrigeration times continue to improve the texture, taste and rise of the gluten-free baked goods. As one can see in the pictures, I get an amazing rise.
The rise of gluten-free chocolate banana bread after the batter was refrigerated for 6 hours.
Bananas vary in size; 3 medium bananas may be the right amount, or they might not be enough and then your bread lacks flavor or they may be too much and then your bread is heavy and dense. Weigh your bananas to ensure you have the right amount.
Do not mash your bananas. Rather, add sliced bananas to the batter; your mixer will mash most of the banana but leave you with some small bits of banana for extra banana flavor.
Distribute batter evenly in the pan to reduce excessive doming in the middle. This helps to ensure a more even bake.
The “toothpick” test to check for doneness typically does not work with gluten free baked goods. An instant read thermometer is an essential part of gluten free baking. Gluten free baked goods should typically be baked to 210-215 degrees.
It is important to remove your baked bread from the pan after cooling for 10-15 minutes so that the bread does not “stick” to the pan and the bottom of the bread does not become wet from condensation as the bread cools.
Gluten-free Chocolate banana bread cooling.
An amazing gluten free chocolate banana bread with a perfect balance between the chocolate and the banana. In a small bowl, combine the cocoa and hot coffee; set aside to cool. If adding nuts, preheat oven to 350 degrees. Spread chopped nuts onto a parchment-lined baking sheet and bake for 5 minutes until aroma rises and nuts just start to turn brown. Remove nuts from oven, cool and set aside. In a medium size mixing bowl, mix the sugar and butter until fluffy. Add all remaining ingredients except chocolate chips or nuts if using; mix for at least 3 minutes. Cover, label and refrigerate for 2 - 12 hours so flour can absorb moisture. When you are ready to bake, preheat the oven to 350 degrees. Spray a 9.25” x 5.25” bread pan with non-stick cooking spray. Line the bottom and 2 short ends of the bread pan with parchment paper, allowing the short ends to extend above the pan to form handles. If you prefer muffins, line muffin cups with paper cupcake holders and spray with a non-stick cooking spray. Remove the batter from the refrigerator and place in the bowl of a stand mixer. Beat 2-3 minutes to incorporate air. Add chocolate chips or nuts, if using, and fold into batter. Pour batter into prepared bread pans or measure batter into papered muffin cups. Bake at 350 degrees for 20-30+ minutes for muffins or 80-90+ minutes for a loaf, until the internal temperature reads 215 degrees with an instant read thermometer. Remove the bread from the oven; place the bread pan or muffins tins on cooling racks for 10-15 minutes. For the loaf pan, after 10-15 minutes, use a knife to loosen the bread from the long sides and lift the bread out of the pan using only the handles. Place the bread on the cooling rack to cool completely. For muffins, let cool for 15 minutes, then place the cooling rack on top of the muffins and turn the muffin tins and cooling rack over so that the muffins fall out of the muffin tins and onto the cooling rack; turn muffins right side up. Cool. Enjoy!Gluten Free Chocolate Banana Bread
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Instructions
*My Gluten Free Flour Mix (Use Bob’s Red Mill flours):
70 g./ 7 T. White Rice Flour
35 g./ 3 1/2 T. Brown Rice Flour
24 g./ 2 T. Potato Starch
15 g./ 2 T. Millet
11 g./ 1 1/2 T. Tapioca Flour
This equals 155 g. per1 cup.
To make a large batch at once, I multiplied the above amounts by 8:
560 g./ 56 T. White Rice Flour
280 g./ 28 T. Brown Rice Flour
192 g./ 16 T. Potato Starch
120 g./ 16 T. Millet Flour
88 g./ 12 T. Tapioca
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