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!
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.
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!
- ½ cup original (plain) hummus
- ¾ cup raw sugar
- 2 eggs
- 3 large overripe bananas, crushed
- 2 tsp. vanilla extract
- 1 tsp. cinnamon
- ¼ tsp. cardamom
- ¼ tsp. nutmeg
- 2 cups (minus 2 Tbs) gluten free flour blend
- 2 Tbs tapioca starch (or potato or corn)
- 1 tsp. baking soda
- ½-3/4 cup “shaved” dark chocolate*
- optional: extra chocolate for drizzle
- Preheat your oven to 325 degrees F. Spray a 9x5” loaf pan with nonstick spray.
- 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.
- 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.
- Pour the batter into your prepared pan. Bake for 1 hour, checking for doneness (when a toothpick comes out clean).
- Let the banana bread cool on a wire rack before turning out of the pan. Then let cool completely.
- 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!
- 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.
- *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.