Blackout Banana Loaf Cake | gluten-free, dairy-free, refined sugar-free
Life changing gluten free, dairy free and refined sugar free blackout banana bread loaf cake with decadent dark chocolate drizzle.
Servings: 12
Ingredients
- 1 cup gluten free baking flour 1:1
- 1/2 cup unsweetened cocoa powder
- 1 tbsp special dark unsweetened cocoa powder can omit if needed
- 3 overly ripe bananas medium
- 1/4 cup vegan butter melted and slightly cooledd
- 1/4 cup coconut oil melted and slightly cooled
- 1/2 cup granulated erythritol - brown if possible Swerve
- 1 egg large and room temp
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp sea salt
- 3/4 cup dairy free, sugar free chocolate chips, divided Lily's
- uncut stevia to taste optional
Instructions
- Preheat oven to 350 F and prepare a loaf pan (I used 9x5) with non-stick spray and parchment paper one way for easy removal.
- In a large mixing bowl, whisk together the flour, cocoa powders, salt and baking soda.
- In another bowl, mash the bananas using a fork. Add in the egg, melted coconut oil, melted butter, granulated erythritol, vanilla and beat using a whisk until smooth and well combined. Melt 1/2 cup of the chocolate chips in a microwave safe bowl and then add it to the mixture. Stir until combined.
- Pour your wet ingredients into your dry and mix until a batter forms. Add your uncut stevia now if you feel it needs to be sweeter. Transfer the batter to the prepared pan and bake for 45-50 minutes or until when you insert a toothpick, it comes out mostly clean.
- Let the loaf cake cool for 30 minutes. Melt the remaining chocolate and drizzle it over the loaf. Let the chocolate cool at room temperature before slicing and serving! ENJOY!