Gluten-Free Banana Fudge Bread

Banana and fudge…Elvis would have loved this recipe!  Serve as a delicious breakfast treat or use it as dessert, this banana bread bakes up moist with a nice balance of flavors in every bite. 


  • 3 very ripe bananas, pureed
  • 1 cup sugar
  • ½ cup vegetable oil
  • 2 eggs
  • 1/3 cup boiling water
  • 2 2.7 oz 75 or 80% cacao Honduras Chocolate Company chocolate bars, broken into squares
  • 1 2/3 cups brown rice flour OR gluten option: all purpose wheat flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ tsp baking powder
  • 1 tsp pumpkin pie spice
  • OPTIONAL: ½ cup chopped walnuts


Heat oven to 350 degrees. Grease and flour bottom and sides of a 9x5x3 loaf pan. 

In a glass measuring cup, combine boiling water with chocolate, stir to melt.  Set aside to cool. 

In a separate bowl, combine bananas, sugar, oil and eggs.  Mix well. 

Add dry ingredients to banana mixture and stir just until moistened; stir in nuts, if desired. Pour half of banana mixture into loaf pan, then half of chocolate mixture, cover with remaining banana mixture and top with remaining chocolate. 

With a knife, gently swirl the chocolate into the bread.  Bake until a toothpick comes out clean, 55-60 minutes.  (the waiting is the hardest part!)

Run a knife around the edges of the bread to loosen it from the pan. Allow bread to cool 15 minutes before slicing.  Makes 1 loaf.