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Chocolate Swirled Banana Bread (Gluten-free/Passover)

I have two Banana Bread recipes in my Passover Cookbook, which I love, but neither of them is gluten free and I’m often asked for gluten free recipes, or if almond flour can be used instead of the cake meal. Replacing cake meal with the same amount of almond flour isn’t my first choice, so I started from scratch with this one.

In this recipe, I used almond flour combined with potato starch. I tried it without the potato starch but found it too wet and mushy. This combination was the winner. Instead of chocolate chips, I swirl a mixture of melted chocolate, a little oil, cocoa powder, and confectioner’s sugar into the batter. You can skip this step and mix chocolate chips through the batter before baking, but the chocolate swirl takes it up a notch.

This will keep well on your counter, wrapped well, for a few days, or freeze it. A great desserts , snack or breakfast (sshhhh!!)

Chocolate Swirled Banana Bread (Gluten-free/Passover)

Moist gluten free banana bread swirled with chocolate. A delicious Passover treat.


Ingredients

  • 2 medium ripe bananas (approximately 1 cup mashed or 8 oz / 227 grams)
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 4 oz. / 114 grams brown sugar (1/2 cup)
  • 1/4 cup oil
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 10 oz / 280 grams almond flour (2 1/2 cups)
  • 3 oz. / 84 grams potato starch (1/2 cup)

    • Chocolate Swirl:

  • 2 oz / 56 grams chocolate chips or chopped semi or bittersweet chocolate
  • 2 tsp. oil
  • 1 Tbsp. cocoa powder
  • 3 Tbsp. confectioner’s sugar

Directions

  1. Preheat your oven to 350ºF / 175°C.
  2. Place the bananas in a mixing bowl and mash well with a fork or potato masher. Try to eliminate any large lumps. Add the eggs and vanilla and mix well. Add the brown sugar and mix to combine, then add the oil and mix well.
  3. Add all of the dry ingredients and mix until they are well incorporated. Set aside.
  4. For the chocolate swirl, place the chocolate chips or chopped chocolate in a small bowl with the oil and heat in the microwave in 30 second intervals until smooth. You can also do this over a double boiler if you prefer. Add the cocoa powder and confectioner’s sugar and use a spoon or spatula to mix well until all of the dry ingredients are well incorpated with no lumps. Transfer this mixture to a small pastry bag or freezer bag.
  5. Brush or spray a 5″x9″ (1 1/2 quart) loaf pan with oil. Spoon one-third of the cake batter into the pan and use a spatula to spread it out evenly. Cut the tip off of your plastic bag and squeeze one-third of the chocolate mixture onto the batter in thin lines. Use a skewer or a knife with a thin blade to swirl the chocolate into the batter. Repeat with the rest of the batter and chocolate in two more increments.
  6. Place the loaf in the oven and bake for 45 minutes, or until a skewer inserted in the middle comes out mostly clean. There will likely be bits of chocolate on the skewer, but you don’t want any under-baked banana batter to come out on the skewer.
  7. Allow the loaf to cool down completely before slicing.
  8. Store on your counter, well wrapped, for a few days or freeze.

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