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.