Chocolate Chipper Banana Bread

My Chocolate Chipper Banana Bread is moist, delicious, gluten free, and is made with absolutely no butter! The secret ingredient will blow your mind, but you’d never even know it was there! 

Chocolate chipper banana bread //

So did you see on Instagram that I was in Virginia at Sabra headquarters? 

I want to say right now, PLEASE don’t run and hide! Just hear me out. 

Hummus is a creamy dip. It’s made of chickpeas and tahini. It’s the perfect substitute for butter in baked goods that contain chocolate and spices! 

You know how “black bean brownies” and “chickpea blondies” were this huge fad? Well, let’s just keep that going here. I’m using no butter and slipping in some Original Sabra Hummus. And I promise you, my husband had NO clue and has already eaten half of the loaf. [side note: I HATE the word “loaf”]

You still here? You still intrigued? Good!

Now this Chocolate Chipper Banana Bread is the bomb! I followed my grandma’s recipe, but made a few swaps to keep it gluten free. I also added a bunch of delicious spices, because those are just delicious. And then, chocolate! I took a Pounder block from Trader Joe’s and “shaved” off a bunch to fold into the batter. That way, you get just chocolatey melty flecks throughout the banana bread.

Chocolate chipper banana bread 3

And just in case you didn’t get enough chocolate inside, I drizzled some on top. I mistakenly wrote “optional” in the directions. Such a mistake. NOT optional. Just do it. 

Can’t wait until you try this Chocolate Chipper Banana Bread…and start thinking of hummus in a whole other light! 

Chocolate chipper banana bread 2

Chocolate chipper banana bread 4

Chocolate Chipper Banana Bread
This Chocolate Chipper Banana Bread is moist, tender, and deliciously gluten free. It is studded with dark chocolate and then drizzled with an extra dose. The secret ingredient keeps the banana bread moist without any butter! (makes one 9x5" loaf)
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  1. ½ cup original (plain) hummus
  2. ¾ cup raw sugar
  3. 2 eggs
  4. 3 large overripe bananas, crushed
  5. 2 tsp. vanilla extract
  6. 1 tsp. cinnamon
  7. ¼ tsp. cardamom
  8. ¼ tsp. nutmeg
  9. 2 cups (minus 2 Tbs) gluten free flour blend
  10. 2 Tbs tapioca starch (or potato or corn)
  11. 1 tsp. baking soda
  12. ½-3/4 cup “shaved” dark chocolate*
  13. optional: extra chocolate for drizzle
  1. Preheat your oven to 325 degrees F. Spray a 9x5” loaf pan with nonstick spray.
  2. In the bowl of your mixer combine the hummus and sugar. Beat for 1 minute, until creamy, on medium speed. Add the eggs and beat until combined. Then, add the banana and vanilla and continue to mix.
  3. Slow or stop your mixer. Add the spices, flour, starch, and baking soda. Mix slowly until almost combined. Add the chocolate and finish mixing until just combined.
  4. Pour the batter into your prepared pan. Bake for 1 hour, checking for doneness (when a toothpick comes out clean).
  5. Let the banana bread cool on a wire rack before turning out of the pan. Then let cool completely.
  6. Optional: melt chocolate (I used a few Tbs) and drizzle over the top. Let that set. Then, wrap your banana bread well with plastic wrap. Serve when you’re ready!
  1. Banana bread can be kept, wrapped in plastic wrap, on the counter for 3 days, in the fridge for 5 days or you can freeze any extras.
  2. *I use a block or bar of chocolate and chop it with a knife so it’s very fine. This way the chocolate melts into the banana bread.
Treats With a Twist
Note: this recipe was sponsored by Sabra. As a Tastemaker I was asked to make a few recipes with hummus, but all of the opinions and decisions were up to me. 

Pecan Pie Banana Bread

Pecan Pie Banana Bread is my new favorite way to prepare banana bread. Gluten free and filled with rich, winter spices, this Pecan Pie Banana Bread makes the perfect snack or breakfast. 

  Pecan Pie Banana Bread ( #glutenfree

I hope you all had a wonderful Thanksgiving (to my American peeps)! I certainly did. Although it was absolutely crazy and SO much happened, it was wonderful. My dear friend had a baby on Tuesday morning, we drove to St. Louis where political unrest was all over the news 24/7, I got to meet up with a friend and squeeze HER baby (in a good way), my brother announced that he eloped, I made the most amazing turkey of my life and everyone agreed…

Yes, lots of things.

And currently? I’m watching my husband try to add more lights to our Christmas tree even though we already hung up all of the ornaments…and he’s singing a crude version of Joy to the World. Ah, Christmas!

I’m also on a sudden healthy-food-surge. I always eat incredibly healthy, but I’m suddenly tempted to go overboard on juices and smoothies and veggie soups. Spa mode over here. We’ll see how long this lasts (judging by the chocolate chips I just ate, it’s probably already on the way out).

I can’t wait to share this recipe with you. It’s gluten free and really fluffy. And it tastes like the best hybrid of Pecan Pie and Banana Bread. So homey and warm and perfect for winter snacking. My husband has a deep love of banana bread, and so it didn’t surprise me that this loaf was gone in 3 days. Good things don’t stick around too long in my house.

Pecan Pie Banana Bread 2

Pecan Pie Banana Bread 1

Pecan Pie Banana Bread 4

Pecan Pie Banana Bread ( #glutenfree

Pecan Pie Banana Bread 6

Pecan Pie Banana Bread 3

I tried to decorate the top so it’d be like a pecan pie, all of the pecans on top. But it didn’t work out. I was going for a pattern of 2 rows, 1 row, 1 row, 2 rows (if that makes any sense), but once it baked and rose, the pecans all shifted and got funky up there. Sorry. Oh well. Still tastes amazing. You may have better luck with your pattern (or not even attempt it and not look like a crazy like me). 

Pecan Pie Banana Bread
Pecan Pie Banana Bread is my new favorite way to prepare banana bread. Gluten free and filled with rich, winter spices, this Pecan Pie Banana Bread makes the perfect snack or breakfast. (makes one 8x4.5" loaf)
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  1. 3 bananas, very ripe
  2. ½ cup coconut butter spread (or butter), softened
  3. ¼ cup coconut sugar
  4. ¼ cup molasses
  5. 2 eggs
  6. 2 cups minus 1 Tbs. gluten free flour blend
  7. 1 Tbs. starch (I used Tapioca)
  8. 1 tsp. baking soda
  9. ¼ tsp. nutmeg
  10. ¼ tsp. cloves
  11. 1 Tbs. vanilla bean paste (or extract)
  12. ½ cup chopped pecans
  13. extra pecans for decorating
  1. Preheat your oven to 350 deg F. Spray your loaf pan with nonstick spray.
  2. In a large bowl, with a hand mixer, mix the bananas and coconut butter spread until smooth. Then add the sugar and molasses and mix for a minute. Then add the eggs and mix until smooth. Add all of the dry ingredients and carefully mix until just combined. Stir in the chopped pecans.
  3. Decorate the top with extra whole pecans if you wish.
  4. Bake for 1 hour, or until a test stick comes out clean.
  5. Let cool and turn out onto a cooling rack to cool completely. Cut, serve, enjoy.
  1. Save banana bread, wrapped well with plastic wrap, for 5 days in the fridge.
Treats With a Twist
 You may need to read… this for gift ideasand this for workout ideas… and this for a stiff drink

Pumpkin Chai Chocolate Chip Mini Cakes

Pumpkin Chai Chocolate Chip Mini Cakes are perfect for breakfast (yes, cake for breakfast!) or dessert! A hint of molasses and a heavy dose of cinnamon and cardamom come together with a bit of chai and a sprinkling of mini chocolate chips in an easy quick bread-style cake. And the best part is, you don’t even need a special cake pan to make adorable mini cakes. Oh, no, wait, the best part is the chai icing and the chocolate chips, right? 

Pumpkin Chai Chocolate Chip Mini Cakes ( #glutenfree #autumn #pumpkin #chai

This is one of those days that I just can’t believe is here [noted I’m writing on Sunday, Oct 12th]. Our anniversary. 


Seriously, a whole year has passed since the most beautiful day in my whole life. I can’t fathom that. It was just so beautiful and I hold it on a pedestal in my mind. I’ve never felt more beautiful either. Well, at least we have gorgeous photos from that day (thank you Elizabeth!) and a big ol’ hunk of cake (my parents have a whole layer in their freezer and my mom said she was saving it to eat on our anniversary too! Cake for everyone!). I even saved the sugar flowers from the cake. How could I not?! 

Anyways! I had an awesome weekend. We finally found rugs we loved for our house. 2 of the 3 were out of stock, so at least we get one of them, right? My home is going to look like a friggin Turkish bazaar. Woohoo! 

We also attended our small town’s “Water Tower Festival”…which in a small town is basically a stage for middle-aged men in a cover band and 1 funnel cake stand and 2 beer stations. Fall festivities at their finest. We walked around the town square a couple times, went and ate dinner, then went home to watch the DVR. We’re so fun. 

Insert terrible transition here…

And so here’s some cake for you! Because I know you’ll want to pop champs and toast to us [right?]. This cake is amazing. It’s basically the consistency of banana bread or pumpkin bread. And it tastes like chai and is studded with chocolate chips! You could totally eat it for breakfast if you wanted to. Please do. And it’s based off of my Baked Pumpkin Donuts recipe, so you know it’s going to be amazing! 

Pumpkin Chai Chocolate Chip Mini Cakes ( #glutenfree #autumn #pumpkin #chai

Pumpkin Chai Chocolate Chip Mini Cakes ( #glutenfree #autumn #pumpkin #chai

You don’t need mini cake pans either! Just use tin cans. Wash them really really well, remove the labels, and make sure they’re well greased before you pour in any batter. Mini cakes, done!

You’re so impressive. You’re welcome! 

Pumpkin Chai Chocolate Chip Mini Cakes ( #glutenfree #autumn #pumpkin #chai

Cheers! [to autumn, to our anniversary, to 5 years of blogging, to small towns, to cake]

Pumpkin Chai Chocolate Chip Mini Cakes
Pumpkin Chai Chocolate Chip Mini Cakes are like a breakfast bread disguised as cake. They're tender and moist, spiced with your favorite autumn flavors and studded with chocolate chips. A drippy, sweet glaze adds the perfect finishing touch. (makes 2, 2-layer mini cakes)
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  1. ¾ cup pumpkin puree
  2. ½ tsp. cinnamon
  3. ¼ tsp. cardamom
  4. ¼ tsp. cloves
  5. 2 Tbs. molasses
  6. ¼ cup coconut oil
  7. 1 egg
  8. ½ cup oat flour
  9. 2 Tbs. coconut flour
  10. 1 tsp. starch (I used tapioca)
  11. 1 tsp. baking powder
  12. ½ tsp. salt
  13. 1 chai tea bag tea (I used Tazo)
  14. ¼ cup mini chocolate chips
  1. 1 cup powdered sugar
  2. 2 tsp. almond milk
  3. pinch of cinnamon
  4. pinch of cardamom
  5. pinch of cloves
  1. Preheat your oven to 375 degrees. Grease your mini cake pans or 2 empty, cleaned and dried, tin cans (make sure they’re squeaky clean and don’t have any labels on them anymore).
  2. In a small microwave safe bowl, heat the coconut oil until melted and warm. Add the tea bag to the warm coconut oil and set aside (odd, yes, but we’re infusing the oil with the chai flavor here). Let steep at least 5 minutes. Squeeze out the tea bag (carefully, and don’t do this yet if your oil is hot because I don’t want any burned fingers) and discard the tea bag.
  3. In a mixing bowl, whisk together the pumpkin and the spices with the egg until smooth. Next, add the molasses and whisk until smooth. Add your infused coconut oil and mix.
  4. Finally, add all of the dry ingredients and stir until everything is just combined. Then add the chocolate chips and give it a couple mixes.
  5. Pour your patter into your mini cake pans or tin cans (just divide the batter evenly between the two cans). Bake for 40 minutes, or until a toothpick comes out clean.
  6. Let your cakes cool in the cans on a wire rack. When they’ve cooled for a bit (at least 30 min), turn your cans upside down on your wire rack and release the cakes (you may need to run a paring knife around the edges first, just don’t shake them to get the cakes out or you’ll probably break the cakes…because I’ve totally done this!). Let the cakes finish cooling before assembling.
  7. When you’re ready to assemble your cakes, cut them each in half. Mix up your Glaze ingredients in a small bowl until you have the desired consistency. Spoon some glaze on top of the bottom layer, add the top layer of cake then top with more glaze (and maybe a pinch more of spices). Eat and enjoy!
  1. Unglazed cakes can be kept in a storage bag in the fridge for 4 days. Glaze before eating…or don’t glaze at all and eat them for breakfast, because they’re essentially a quick bread!
Adapted from my Baked Pumpkin Donuts
Treats With a Twist

September Treats Favorites

Don’t worry! I’m not done with pumpkin-palooza! But I just had to take a pause and do a roundup of the amazing September Treats Favorites we’ve had so far. Good? Good. 

I’ll keep this short and sweet because we ALL want to get to the treats (and because I’m 3/4 of the way through reading Gone Girl and I have to finish it!!). Ready to drool and then make something gluten-free and Fall fabulous?

1. Carrot Almond Muffins! Um, yes please! Plus, it’s all about the crumble, right?

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2. Simple Oat and Cherry Breakfast Cookies! I’m ALL about eating cookies for breakfast. These are super healthy and you’ll be excited to share them with your friends and kids…just kidding, you’ll probably hide them and eat them all yourself. All cool. 

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3. Mini Pumpkin Pie Smores Tarts! Enough said. 

Mini Pumpkin Pie Smores Tarts ( #glutenfree #nobake #fall


4. Pumpkin Spice Granola! Crispy, crunchity, pumpkin spice-ity… (think I’ll be sued?)!

Pumpkin-Spiced-Granola 2


5. Pumpkin Spice Granola Pancakes! Let’s throw that stuff up there into and onto some pancakes! Ok! Now we’re best friends. 

Pumpkin Spiced Granola Pancakes 3


6. Baked Pumpkin Donuts! Ok, clearly I’m stuck in breakfast land and frolicking through pumpkin fields. Care to join me?

Baked Pupmkin Donuts 3


And that was September! Are you hungry? I’m hungry. Please excuse me… 

Baked Pumpkin Donuts

Baked Pumpkin Donuts are an Autumnal delight, first thing in the morning! They’re baked, so they’re healthier, gluten-free, slightly sweet, moist, and bake up in 10 minutes or less! You’ll be enjoying donuts in no time! 

Baked Pumpkin Donuts ( #glutenfree

I had another one of those anti-productive weekends.

We hung photos on the wall. I hated it. We took it all down. Blank walls.

I painted all of our frames the same color. I ran out of paint. I couldn’t finish. Blah.

I made a pumpkin loaf cake. It broke in half. Fail.

I DID however do a few things. I snipped some flowers and brought them inside, making cute little arrangements for our vases. I practiced some yoga, posting a picture on Instagram, obviously. I ran 5K on Sunday (a weekly tradition now since starting that 8 week fall fitness challenge) and helped my husband pick out work pants (riveting, I know).

Wow! I feel like I have to apologize for being so boring! Promise I’m reading a book that is exciting and baking yummy things for you! Don’t leave me!

So, here’s some proof!! Baked Pumpkin Donuts!

Baked Pumpkin Donuts ( #glutenfree

Baked Pumpkin Donuts ( #glutenfree

I’ll point out that mine are quickly glazed to make adorable sprinkles stick. I’m going to be blasphemous and recommend you DON’T glaze yours. Eek! Gasp! What?!

Baked Pumpkin Donuts ( #glutenfree

Baked Pumpkin Donuts ( #glutenfree

Yes! Please listen. These are MOIST. Yup, said it. They are really dense and moist and fragile and delish. They don’t need a glaze. You can try to make sprinkles stick if you must, but really, you should just gobble these up naked. The donuts, not you. Not that I’d know. Please don’t tell me.

  Baked Pumpkin Donuts ( #glutenfree

Baked Pumpkin Donuts
Baked Pumpkin Donuts are an Autumnal delight, first thing in the morning! They're baked, so they're healthier, gluten-free, slightly sweet, moist, and bake up in 10 minutes or less! You'll be enjoying donuts in no time! (makes 6 donuts)
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  1. ¾ cup pumpkin puree (½ can)
  2. 2 Tbs. molasses
  3. 1 egg
  4. ¼ cup coconut oil, melted, cooled
  5. ½ tsp. vanilla extract
  6. ½ tsp. cinnamon
  7. ¼ tsp. cloves
  8. ½ cup oat flour
  9. 2 Tbs. coconut flour
  10. 1 tsp. starch (I use tapioca starch, but potato or corn would work too!)
  11. 1 tsp. baking powder
  12. pinch of salt
  13. Sprinkles, for decorating, optional
  1. Preheat your oven to 425 deg F. Spray your donut pan with nonstick spray.
  2. In a mixing bowl, combine the pumpkin puree, molasses, egg, coconut oil and vanilla extract. Stir well until completely combined. Next, add all of the dry ingredients. Stir a few times until everything is incorporated but not over mixed (everything should be just moistened).
  3. Transfer your batter into a gallon-sized zip-top plastic bag. Snip the tip of one corner and pipe the batter into your donut pan, tapping the pan lightly on the counter to settle the batter.
  4. Bake the donuts for 8-10 min, or until your toothpick comes out clean. Let them cool on a wire rack for a few minutes then flip them out of the pan.
  5. If you want to decorate your donuts with fall sprinkles, mix ½ cup powdered sugar with 2 tsp. of water. Dip your donuts into the icing then sprinkle with sprinkles. Enjoy! (Although I dipped and sprinkled mine, these donuts are SO moist that they really don’t need it! Maybe you should eat one (or three) before deciding to glaze them!)
  1. Keep cooled donuts in an airtight container in the fridge for 3 days.
Treats With a Twist