Gluten-free chocolate banana bread, with a secret inside: it has a layer of luscious cream cheese in the center. Chill the bread for a few hours for a deeper flavor.
Chocolate Banana Bread
- 2 cups mashed very ripe bananas
- 1 Tbsp pure vanilla extract
- 1 Tbsp apple cider vinegar
- ¼ cup avocado oil
- 2/3 cup pure maple syrup
- 1¾ oat flour
- 10 Tbsp cocoa powder (½ cup + 2 Tbsp)
- 1 tsp baking soda
- ¾ tsp baking powder
- ¾ tsp fine sea salt
- ½ cup semi sweet chocolate chips
Cream Cheese Filling:
- 8 ounce package cream cheese
- 1/3 cup powdered sugar
- ¼ cup cornstarch
To make the cream cheese filling: Let the cream cheese warm up a bit in a mixing bowl. Stir until it is soft, or use a hand mixer. Stir in the powdered sugar and cornstarch, set aside.
Preheat oven to 350°. Spray or lightly oil a 9×5″ bread pan, cut a strip of parchment paper, place in center of pan and up and over the sides (to make handles for easier removal). Lightly oil or spray the paper as well.
Whisk the wet ingredients of bananas through maple syrup in a small bowl.
In a large mixing bowl add the oat flour through chocolate chips.
Stir the wet into the dry.
Spread about 2/3 of the batter into the prepped pan. As the cream cheese mixture is thick, I placed bits of it along the batter, flattening it with my fingers.
Spread the remaining batter on top, and seal in the cream cheese.
Bake for 50 minutes, on the center rack. Turn off the oven, let sit for 10 minutes.
Take out and let cool.
Store tightly wrapped in the refrigerator.
Oat flour is easily made with a high speed blender, although commercial oat flour is far finer texture.
Use full fat cream cheese for best taste. Plant based cream cheese can be used, but it will be a lot softer.